What are the roles and responsibilities for Chef?

• They plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
• Determine how food is presented and create decorative food displays.
• Prepare and cook foods of all types, either regularly or for special guests or functions.
• Experiment with recipes and suggest new ingredients.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• 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.
• Determine production schedules and staff requirements necessary to ensure the timely delivery of services.
• Check the quantity and quality of received products.
• They 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, labour, and overhead costs.
• Meet with sales representatives to negotiate prices or order supplies.
• Recruit and hire staff, such as cooks and other kitchen workers.