How do they match: Chefs and Head Cooks

  • Executive Chef
  • Executive Pastry Chef
  • Executive Sous Chef
  • Certified Executive Chef
  • Corporate Executive Chef

  • Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

  • 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.