How do they match: Chefs and Head Cooks

  • Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
  • 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.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
  • Recruit and hire staff, such as cooks and other kitchen workers.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.

  • Communicate with customers to resolve complaints or ensure satisfaction.
  • Coordinate activities of food service staff.
  • Manage food service operations or parts of operations.
  • Train food preparation or food service personnel.