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.
  • Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  • 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.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Record production or operational data on specified forms.

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