How do they match: Chefs and Head Cooks

  • Chefs and Head Cooks

  • Bread and Pastry Baker
  • Food and Beverage Director
  • Menu Planner

  • 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.

  • 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.
  • Check the quality of raw or 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 or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
  • Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Record production or operational data on specified forms.

  • Plan menu options.
  • Plan special events.
  • Coordinate timing of food production activities.
  • Record operational or production data.