Chef Cook(Chef De Cuisine) – Western
– 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
– Monitor sanitation practices to ensure that employees follow standards and regulations.
– Order or requisition food and other supplies needed to ensure efficient operation.
– Recruit and hire staff, including cooks and other kitchen workers.
– Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
– Arrange for equipment purchases and repairs.
– 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.
– Prepare and cook foods of all types, either on a regular basis or for special guests or functions
– Supervise and coordinate activities of cooks and workers engaged in food preparation.
– 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.
– Check the quality of raw and cooked food products to ensure that standards are met.
– Check the quantity and quality of received products.
– Demonstrate new cooking techniques and equipment to staff.
– Record production and operational data on specified forms.
– Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
– 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.