How do they match: Chefs and Head Cooks

  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Check the quantity and quality of received products.
  • 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.
  • Record production or operational data on specified forms.

  • Coordinate timing of food production activities.
  • Record operational or production data.