Head chef

Estimate amount and costs of supplies and food items

Estimate labour costs

Maintain records of food costs, consumption, sales and inventory

Analyze operating costs and other data

Demonstrate new cooking techniques and new equipment to cooking staff

Supervise activities of specialist chefs, chefs, cooks and other kitchen workers

Create new recipes

Instruct cooks in 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 food and kitchen supplies

Consult with clients regarding weddings, banquets and specialty functions

Plan menus and ensure food meets quality standards

Recruit and hire staff

Supervise activities of sous-chefs, specialist chefs, chefs and cooks

Train staff in preparation, cooking and handling of food

Leading/instructing individuals

Supervision

11-15 people

Working groups

Experience and specialization

Cuisine specialties

East Indian

Vegetarian

Food specialties

Cereals, grains and pulses

Additional information

Work conditions and physical capabilities

Fast-paced environment

Tight deadlines

Physically demanding

Standing for extended periods

Personal suitability

Organized

Reliability