How do they match: Chefs and Head Cooks

  • Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  • Check the quality of raw or cooked food products to ensure that standards are met.
  • Check the quantity and quality of received products.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Record production or operational data on specified forms.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.

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