Chefs and Head Cooks

Monitor sanitation practices to ensure that employees follow standards and regulations.

Check the quality of raw or cooked food products to ensure that standards are met.

Estimate amounts and costs of required supplies, such as food and ingredients.

Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

Supervise or coordinate activities of cooks or workers engaged in food preparation.

Inspect supplies, equipment, or work areas to ensure conformance to established standards.

Order or requisition food or other supplies needed to ensure efficient operation.

Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Check the quantity and quality of received products.

Determine how food should be presented and create decorative food displays.

Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.

Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.

Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

Meet with sales representatives to negotiate prices or order supplies.

Recruit and hire staff, such as cooks and other kitchen workers.

Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.

Demonstrate new cooking techniques or equipment to staff.

Arrange for equipment purchases or repairs.

Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.

Record production or operational data on specified forms.