How do they match: Chefs and Head Cooks

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.

Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Check the quality of raw or cooked food products to ensure that standards are met.
Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
Demonstrate new cooking techniques or equipment to staff.
Determine how food should be presented and create decorative food displays.
Estimate amounts and costs of required supplies, such as food and ingredients.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Order or requisition food or other supplies needed to ensure efficient operation.
Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Recruit and hire staff, such as cooks and other kitchen workers.
Supervise or coordinate activities of cooks or workers engaged in food preparation.

Cook foods.
Check quality of foods or supplies.
Coordinate activities of food service staff.
Coordinate timing of food production activities.
Create new recipes or food presentations.
Estimate supplies, ingredients, or staff requirements for food preparation activities.
Manage food service operations or parts of operations.
Train food preparation or food service personnel.

Was this page helpful?

Site updated October 8, 2024

1 O*NET-SOC Title