How do they match: Chefs and Head Cooks

  • Arrange for equipment purchases or repairs.
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  • Demonstrate new cooking techniques or equipment to staff.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Record production or operational data on specified forms.

  • Inspect facilities, equipment or supplies to ensure conformance to standards.
  • Manage food service operations or parts of operations.
  • Order materials, supplies, or equipment.
  • Record operational or production data.
  • Schedule equipment maintenance.