Managing kitchen staff: The Head Chef will have the task of ensuring that all kitchen workers are performing at the level required by a professional kitchen. He or she will have to discipline workers who are not performing their job correctly or professionally

Training and scheduling: The Head Chef is in charge of training new employees and creating the schedule to ensure adequate manning for the kitchen.

Expediting: The Head Chef will serve as the expeditor for the kitchen. He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out.

Quality Control: The Head Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy