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TASK
Chefs and Head Cooks
ID
work_food_service/chefs_and_head_cooks
Type
TASK
Children
21
Child Nodes (21)
ATOMIC
Monitor sanitation practices to ensure that employees follow standards and regulations.
ATOMIC
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
ATOMIC
Supervise or coordinate activities of cooks or workers engaged in food preparation.
ATOMIC
Order or requisition food or other supplies needed to ensure efficient operation.
ATOMIC
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
ATOMIC
Check the quantity and quality of received products.
ATOMIC
Check the quality of raw or cooked food products to ensure that standards are met.
ATOMIC
Estimate amounts and costs of required supplies, such as food and ingredients.
ATOMIC
Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
ATOMIC
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
ATOMIC
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.
ATOMIC
Determine how food should be presented and create decorative food displays.
ATOMIC
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
ATOMIC
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
ATOMIC
Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
ATOMIC
Recruit and hire staff, such as cooks and other kitchen workers.
ATOMIC
Record production or operational data on specified forms.
ATOMIC
Meet with sales representatives to negotiate prices or order supplies.
ATOMIC
Arrange for equipment purchases or repairs.
ATOMIC
Demonstrate new cooking techniques or equipment to staff.
ATOMIC