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Chef :
Direct
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.
May participate in cooking.
Occupation
Specific Tasks:
The tasks listed below are typical task
statements that are commonly required
for the occupation you selected.
Task
Description
| Analyze
recipes to assign prices to menu
items, based on food, labor, and
overhead costs. |
| Arrange
for equipment purchases and repairs. |
| Check
the quality of raw and 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 and menus, taking
into account such factors as seasonal
availability of ingredients and
the likely number of customers. |
| Coordinate
planning, budgeting, and purchasing
for all the food operations within
establishments such as clubs, hotels,
or restaurant chains. |
| Demonstrate
new cooking techniques and equipment
to staff. |
| Determine
how food should be presented, and
create decorative food displays. |
| Determine
production schedules and staff requirements
necessary to ensure timely delivery
of services. |
| Estimate
amounts and costs of required supplies,
such as food and ingredients. |
| Inspect
supplies, equipment, and work areas
to ensure conformance to established
standards. |
| Instruct
cooks and other workers in the preparation,
cooking, garnishing, and presentation
of food. |
| Meet
with customers to discuss menus
for special occasions such as weddings,
parties, and banquets. |
| Meet
with sales representatives in order
to negotiate prices and order supplies. |
| Monitor
sanitation practices to ensure that
employees follow standards and regulations. |
| Order
or requisition food and other supplies
needed to ensure efficient operation. |
| Plan,
direct, and supervise the food preparation
and 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. |
| Record
production and operational data
on specified forms. |
| Recruit
and hire staff, including cooks
and other kitchen workers. |
| Supervise
and coordinate activities of cooks
and workers engaged in food preparation. |
Detailed Work Activities.
| conduct
training for personnel |
| cook
in quantity |
| cook
meals |
| determine
food or beverage costs |
| direct
and coordinate activities of workers
or staff |
| direct
and coordinate food or beverage
preparation |
| estimate
materials or labor requirements |
| identify
cut or grade of meat |
| inspect
facilities or equipment for regulatory
compliance |
| investigate
customer complaints |
| maintain
production or work records |
| modify
work procedures or processes to
meet deadlines |
| monitor
worker performance |
| oversee
work progress to verify safety or
conformance to standards |
| plan
menus |
| price
items on menu |
| recognize
customer intoxication |
| requisition
stock, materials, supplies or equipment |
| resolve
or assist workers to resolve work
problems |
| schedule
employee work hours |
| schedule
restaurant reservations |
| use
oral or written communication techniques |
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