Chef / Head Cook

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

O*NET reports this occupation under titles such as: Banquet Chef; Chef; Cook; Executive Chef (Ex Chef); Executive Pastry Chef; Executive Sous Chef; Food and Beverage Director; Head Cook; Kitchen Manager; Sous Chef

Tasks

• Monitor sanitation practices to ensure that employees follow standards and regulations.
• 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.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Check the quantity and quality of received products.
• 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.
• 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.
• 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.
• Determine how food should be presented and create decorative food displays.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.

Knowledge

• Food Production
• Production and Processing
• Customer and Personal Service
• Administration and Management
• Personnel and Human Resources
• Mathematics
• Education and Training
• English Language
• Economics and Accounting
• Administrative

Skills

• Monitoring
• Speaking
• Critical Thinking
• Active Listening
• Reading Comprehension
• Active Learning
• Learning Strategies
• Writing
• Mathematics

Abilities

• Oral Expression
• Problem Sensitivity
• Oral Comprehension
• Information Ordering
• Deductive Reasoning
• Speech Clarity
• Inductive Reasoning
• Near Vision
• Speech Recognition
• Written Comprehension
• Originality
• Selective Attention
• Fluency of Ideas
• Category Flexibility
• Visualization
• Time Sharing
• Written Expression
• Number Facility
• Arm-Hand Steadiness
• Manual Dexterity
• Finger Dexterity
• Trunk Strength
• Mathematical Reasoning
• Memorization
• Perceptual Speed
• Extent Flexibility
• Far Vision
• Visual Color Discrimination