Chefs and Head Cooks

A typical week, in the words of people in the job

1. 01Monitor sanitation practices to ensure that employees follow standards and regulations.
2. 02Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
3. 03Supervise or coordinate activities of cooks or workers engaged in food preparation.
4. 04Order or requisition food or other supplies needed to ensure efficient operation.
5. 05Inspect supplies, equipment, or work areas to ensure conformance to established standards.
6. 06Check the quantity and quality of received products.
7. 07Check the quality of raw or cooked food products to ensure that standards are met.
8. 08Estimate amounts and costs of required supplies, such as food and ingredients.
9. 09Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
10. 10Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
11. 11Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
12. 12Determine how food should be presented and create decorative food displays.

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What the posting will be called

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