Chef

- Monitor sanitation practices to ensure that employees follow standards and regulations. - Check the quality of raw or cooked food products to ensure that standards are met. - Check the quantity and quality of received products. - Supervise or coordinate activities of cooks engaged in food preparation. - Determine how food should be presented and create decorative food displays. - Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. - Instruct cooks in the preparation, cooking, garnishing, or presentation of food. - Prepare and cook foods of all types. - Order or requisition food or other supplies needed to ensure efficient operation. - Coordinate planning, budgeting, or purchasing for food operations. - Inspect supplies, equipment, or work areas to ensure conformance to established standards. - Estimate amounts and costs of required supplies, such as food and ingredients. - Plan, direct, or supervise food preparation or cooking activities. - Arrange for equipment purchases or repairs. - Demonstrate new cooking techniques or equipment to staff.