Chefs and Head Cooks

Bookmark Print History Journal
x

Journal


    • Please sign in to view journal entries
x

Your Employment History in this Occupation

Please sign in to view Employment History
x
Rating
x

Please fill out the fields below to e-mail someone a link to this page

x
Please sign in to bookmark occupations

About the Job

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.

It is also Called

  • Banquet Chef
  • Bread and Pastry Baker
  • Cake Froster
  • Cake Icer
  • Cake Maker
  • Cake Mixer
  • Certified Executive Chef (CEC)
  • Chef
  • Chef de Cuisine
  • Chef de Froid
View All

What They Do

  • 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.
  • Estimate amounts and costs of required supplies, such as food and ingredients.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Inspect supplies, equipment, or work areas to ensure conformance to established standards.
  • Order or requisition food or other supplies needed to ensure efficient operation.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Check the quantity and quality of received products.
  • Determine how food should be presented and create decorative food displays.

Interests

People who work in this occupation generally have the interest code: ERA.

This means people who work in this occupation generally have Enterprising interests, but also prefer Realistic and Artistic environments.

Work Values

People who work in this occupation generally prize Independence, but also value Recognition and Achievement in their jobs.

Things They Need to Know

  • Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
  • Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
  • Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
  • Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
  • Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.

Things They Need to Be Able to Do

  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Coordination - Adjusting actions in relation to others' actions.
  • Speaking - Talking to others to convey information effectively.
  • Time Management - Managing one's own time and the time of others.
  • Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
  • Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.



Choose your region below