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.

  • Coordinate activities of food service staff.
  • Manage food service operations or parts of operations.
  • Train food preparation or food service personnel.