Maintain records of food costs, consumption, sales, and inventory
Analyze operating costs and other data
Demonstrate new cooking techniques and new equipment to the cooking staff
Supervise activities of specialist chefs, chefs, cooks, and other kitchen workers
Create new recipes
Instruct cooks in the preparation, cooking, garnishing, and presentation of food
Prepare and cook complete meals and specialty foods for events such as banquets
Supervise cooks and other kitchen staff
Prepare and cook food on a regular basis, or for special guests or functions
Prepare and cook meals or specialty foods
Requisition of food and kitchen supplies
Arrange for equipment purchases and repairs
Consult with clients regarding weddings, banquets, and specialty functions
Estimate food requirements and food and labor costs
Plan and directed food preparation and cooking activities of several restaurants
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Recruit and hire staff
Supervise activities of sous-chefs, specialist chefs, chefs, and cooks
Train staff in the preparation, cooking, and handling of food
Leading/instructing individuals
Languages
English
Education
Secondary (high) school graduation certificate
Experience
2 years to less than 3 years
Work setting
Formal dining room
Restaurant
Urban area
Bistro
|