As a Head Chef, you will need to master following:

• assist customers
• compile cooking recipes
• food storage
• food waste monitoring systems
• handover the food preparation area
• keep up with eating out trends
• monitor the use of kitchen equipment
• plan menus
• set prices of menu items
• supervise food quality
• train staff to reduce food waste
• use cooking techniques
• use culinary finishing techniques
• use food preparation techniques
• use reheating techniques
• use resource-efficient technologies in hospitality

More generally, a head chef is also versed in:

• comply with food safety and hygiene
• control of expenses
• develop food waste reduction strategies
• ensure maintenance of kitchen equipment
• estimate costs of required supplies
• handle chemical cleaning agents
• handle customer complaints
• maintain a safe, hygienic and secure working environment
• manage budgets
• manage hospitality revenue
• manage staff
• manage stock rotation
• perform procurement processes
• recruit employees
• schedule shifts
• train employees

It also helps to know the following:

• advise guests on menus for special events
• attend to detail regarding food and beverages
• cook pastry products
• create decorative food displays
• execute chilling processes to food products
• molecular gastronomy
• prepare flambeed dishes
• think creatively about food and beverages
• check deliveries on receipt
• conduct research on food waste prevention
• design indicators for food waste reduction
• forecast future levels of business
• identify suppliers
• manage contract disputes
• manage inspections of equipment
• manage medium term objectives
• negotiate supplier arrangements
• plan medium to long term objectives
• upsell products