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

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

04

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

05

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

06

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

07

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

08

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

09

Check the quantity and quality of received products.

10

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