Chefs and Head Cooks

• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Check the quality of raw or cooked food products to ensure that standards are met.
• 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.
• Check the quantity and quality of received products.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Determine how food should be presented and create decorative food displays.
• Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Recruit and hire staff, such as cooks and other kitchen workers.
• Meet with sales representatives to negotiate prices or order supplies.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
• Arrange for equipment purchases or repairs.
• Demonstrate new cooking techniques or equipment to staff.
• Record production or operational data on specified forms.
• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.

Source: O*NET OnLine information for Chefs and Head Cooks.

• Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Speaking - Talking to others to convey information effectively.
• Coordination - Adjusting actions in relation to others' actions.
• Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
• Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
• Time Management - Managing one's own time and the time of others.
• Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
• Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Service Orientation - Actively looking for ways to help people.

Source: O*NET OnLine information for Chefs and Head Cooks.