Chefs and Head Cooks
- Hospitality, Events, & Tourism
- Management & Entrepreneurship
Tasks
What tasks do Chefs and Head Cooks perform?
Monitor sanitation practices to ensure that employees follow standards and regulations.
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.
Order or requisition food or other supplies needed to ensure efficient operation.
Knowledge
What do Chefs and Head Cooks 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.
Skills
What skills do Chefs and Head Cooks need?
Coordination
Adjusting actions in relation to others' actions.
Monitoring
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Management of Personnel Resources
Motivating, developing, and directing people as they work, identifying the best people for the job.
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Data on career profiles are based on information supplied by the O*NET Program, sponsored by U.S. Department of Labor, Employment, and Training Administration.