Chefs and Head Cooks

01

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

02

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

03

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

04

Check the quantity and quality of received products.

05

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

06

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

07

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

08

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

09

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

10

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