Chefs and Head Cooks

Also called: chef, head, chef, banquet chef, chef

1. Your job

2. What you do

3. Your result

4. Your plan

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Step 2: Tick the things you do at work

We ticked the main ones for you. Untick anything you don’t do. Tick anything else you do.

Estimate amounts and costs of required suppliesMeet with customers to discuss menus for special occasionsCheck the quality of raw or cooked food products to make sure that standards are metPlan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotelCoordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chainsCollaborate with other staff to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customersRecord production or operational data on specified formsAnalyze recipes to assign prices to menu items, based on food, labor, and overhead costsMonitor sanitation practices to make sure that employees follow standards and regulationsInstruct cooks or other workers in the preparation, cooking, garnishing, or presentation of foodSupervise or coordinate activities of cooks or workers engaged in food preparationOrder or requisition food or other supplies needed to make sure efficient operation