The responsibilities of the Head chef include 

The restaurant on a busy evening can cater up to 90 covers, an average week day evening can do 50 covers.

• Be entirely responsible for the smooth running of the kitchen
• In conjunction with owner, set and keep to an annual salary budget for kitchen staff
• Specify and delegate duties of kitchen staff
• Recruitment and supervision of staff, ensuring their efficient and effective working practices, quality of work and timekeeping. 
• Manage effectively labour cost
• In conjunction with the owner, develop dishes and menus
• The hands on approach needed requires the post holder to be fully involved in preparation and cooking of meals
• Ensure all kitchen and related equipment is in safe working condition and is regularly cleaned to the appropriate standard
• Promptly report to the owner any defects in the kitchen or its equipment
• Adhere to the relevant standards set and maintain such records as are required by the Food Health and Safety Regulations
• Organise regular stock takes, and ensure that the required GP is achieved.( currently at 70%)
• Take responsibility for the cost effective ordering of all supplies relevant to the efficient running of the kitchen
• Cause a check to be made of the correctness of deliveries against delivery notes including pricing of individual items.
• Ensure that stocks of food, dry goods and other necessary items are maintained at appropriate levels
• Liaise with front of house staff and ensure that effective communication is achieved between them and kitchen staff