▷  What are the Duties and Responsibilities of a Head Chef? | CIB

In the world of gastronomy, the head chef is an indispensable figure in any restaurant, responsible for the overall management of the kitchen and ensuring that everything runs smoothly. As the central point of reference in the kitchen, this is a role that many students beginning their culinary career at the Culinary Institute of Barcelona aspire to. In this article, we’ll take a closer look at what a head chef is, their daily responsibilities, and the best training paths to pursue in order to become a head chef and succeed in this profession. 

The question often arises: what’s the difference between an executive chef and a head chef? Although both roles are essential to the operation of a restaurant, there is a key distinction. The head chef is responsible for the day-to-day management of the kitchen, while the executive chef takes on a more strategic role, overseeing business aspects such as budgeting, branding, and expansion.

Their responsibility goes beyond simply preparing dishes—they are also tasked with leading a team toward shared goals. While success is collective, the head chef ultimately bears the responsibility for making it happen.

In larger restaurants, the executive chef and head chef have clearly defined, separate roles. However, in smaller establishments or when opening your own restaurant, one person may take on both roles, combining creative, technical, and operational leadership of the kitchen. This is often the case in entrepreneurial environments like the Culinary Institute of Barcelona, where many students aim to open their own restaurants. Such is the case of Lola 吴海珠, who completed her training at the CIB two years ago and has recently launched her own restaurant, Mika Bar.

What are the duties and responsibilities of a Head Chef?

As a result, training to become a head chef today goes beyond mastering techniques or understanding ingredients, as was traditionally the case. It’s now vital to study at international culinary schools that offer a multicultural environment and cutting-edge education in creativity and innovation.

Organization and supervision of daily kitchen operations

One of the head chef’s primary responsibilities is staff coordination. They must ensure that each team member understands their role and that the kitchen workflow is smooth and efficient. Team supervision and oversight of all kitchen activity are essential to delivering high-quality, seamless service.

Beyond technical organization, the head chef must also be a motivational leader who fosters a positive and collaborative working environment. The kitchen is a high-pressure space, and keeping the team cohesive and motivated is no easy task. Empathy, effective communication, and conflict resolution are critical skills that should be prioritized in this role. There is a growing movement advocating for a better kitchen culture—one that dignifies the profession of chef in alignment with the values of 21st-century society. For this reason, the head chef of the future must master these transversal skills to lead effectively and responsibly.

Menu planning and creation

The head chef is responsible for menu development, designing dishes that are both balanced and appealing to customers. This task demands creativity, in-depth knowledge of seasonal ingredients, and a continuous awareness of emerging culinary trends.

An example of innovation in this field is Disfrutar, a restaurant in Barcelona recently crowned the best restaurant in the world by The World’s 50 Best Restaurants. It stands out for its commitment to culinary research and the use of local ingredients in unexpected and creative combinations. Taking inspiration from such successful models can help chefs develop original and impactful gastronomic proposals.

Students at the Culinary Institute of Barcelona enrolled in the international haute cuisine course have the opportunity to complete a 3- or 6-month internship at this prestigious three-Michelin-star restaurant.

Quality assurance and presentation of dishes

The supervision of dishes before they are served is one of their most important functions. The head chef verifies that each creation meets the standards of taste, presentation and temperature, ensuring an impeccable dining experience.

The quality and presentation of the dishes can make the difference between a fine dining experience and an unforgettable one. Every dish tells a story, and gastronomic storytelling is a differentiating element in the culinary proposal of many prestigious restaurants. The combination of flavours, the arrangement of ingredients on the plate and the tableware used are details that can enhance the customer experience and build customer loyalty.

Supplier management and ingredient purchasing

Selecting quality suppliers and negotiating prices are key responsibilities of the head chef. They must ensure that ingredients are fresh, high-quality, and suitable for the dishes being prepared—while also optimizing costs without compromising standards.

Some best practices in this area include establishing agreements with local suppliers to secure fresher ingredients at better prices, prioritizing seasonal products—which tend to be more affordable and flavorful—and implementing an effective inventory management system to avoid waste and reduce costs.

Leadership, communication, emotional intelligence and feedback

In the fast-paced environment of a restaurant, the lateral skills—such as collaborative leadership, effective communication, emotional intelligence, and constructive feedback—are essential for maintaining efficient workflows, aligning the team around shared objectives, fostering creativity and talent, strengthening team cohesion, and sustaining a healthy workplace culture.

Traditional culinary education often overlooks these vital tools. However, a head chef who masters them can act as a catalyst for high collective performance, shaping resilient, self-driven teams capable of adapting and thriving in any kitchen environment.

Inventory and cost control

Within a restaurant’s operational structure, the role of the head chef has evolved significantly—shifting from a purely technical position to one that also encompasses strategic responsibilities related to the financial viability of the business, such as inventory management, cost control, and workflow planning.

To carry out this role effectively, a head chef must possess skills in data analysis, a solid understanding of financial management, and the ability to make strategic decisions regarding purchasing and storage. The transition from operational cook to executive chef requires the development of a managerial mindset, where culinary creativity goes hand in hand with financial accountability.

Training in these areas not only enhances the head chef’s professional profile but also adds strategic value to the restaurant by aligning gastronomic excellence with economic efficiency. Investing in executive chef training is, therefore, an investment in well-rounded leadership—capable of making decisions that positively impact both the quality and profitability of the culinary project.

Staff selection and training

Staff selection is the foundation of an efficient kitchen team. Moreover, the head chef must take responsibility for training the team, sharing their knowledge, and ensuring consistently high performance.

Training is everything. Continuous development is no longer a bonus—it is a strategic necessity. It enhances critical thinking and resilience in the face of change. The culinary world is evolving rapidly: techniques, ingredients, health regulations, business models, and customer expectations are constantly shifting.

Investing in staff training brings numerous benefits, including increased kitchen efficiency, fewer errors during service, and a stronger sense of team cohesion. In fact, studies show that training content becomes obsolete every five years, underscoring the need for ongoing education. For this reason, encouraging participation in culinary specialisation programs is highly recommended. These programmes allow staff to explore advanced culinary techniques, emerging gastronomic trends, and management tools tailored to the current challenges of the industry.

The daily life of a head chef is a complex blend of operations, leadership and strategy. Far from merely overseeing dish execution, the role requires a holistic understanding of the restaurant's overall functioning. Early in the day, the head chef reviews inventory levels, verifies supplier deliveries, and adjusts orders based on demand forecasts—ensuring both product quality and cost control.

As the day unfolds, the focus shifts to team coordination and leadership. The head chef sets the service schedule, assigns roles based on workload, and assesses each team member’s performance. At this stage, the lateral skills mentioned earlier are crucial for maintaining a smooth service flow and fostering a healthy work environment. Direct supervision at the pass demands intense focus and technical judgement to ensure consistent quality across every dish.

At the end of service, the head chef evaluates the day’s outcomes and plays an active role in shaping the restaurant’s culinary offerings, aligning them with the business’s profitability goals. Their daily routine involves a constant shift between operational and strategic tasks, human interaction and technical execution. It is a role that demands a mindset of continuous improvement to uphold excellence in a highly demanding environment.

Students enrolled in haute cuisine culinary programs often wonder how high can be a head chef salary.

However, it’s important to remember that success in this field is not measured solely by salary, but also by one’s ability to make a lasting impact on the industry. Chefs who embrace an entrepreneurial mindset tend to build stronger careers while contributing to the sector’s evolution through innovative and sustainable approaches.

A head chef’s average salary depends on factors such as experience, location, and the type of establishment. However, other elements can significantly influence a chef’s professional trajectory—such as building a strong international network.

If you’re considering starting your career as a professional chef or you have ever wondered how to be a head chef, and want to learn more about potential salary ranges, you can find additional information in this article on kitchen salaries.