How do they match: Cooks, Restaurant

  • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
  • Coordinate and supervise work of kitchen staff.
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

  • Coordinate activities of food service staff.
  • Estimate supplies, ingredients, or staff requirements for food preparation activities.