How do they match: Chefs and Head Cooks

  • Arrange for equipment purchases or repairs.
  • Demonstrate new cooking techniques or equipment to staff.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.

  • Coordinate activities of food service staff.
  • Inspect facilities, equipment or supplies to ensure conformance to standards.
  • Manage food service operations or parts of operations.
  • Order materials, supplies, or equipment.
  • Schedule equipment maintenance.
  • Train food preparation or food service personnel.