Head Chef
2 weeks ago
**Work setting**:
- Restaurant
**Ranks of chefs**:
- Head chef
**Tasks**:
- 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
- Supervise cooks and other kitchen staff
- Prepare and cook food on a regular basis, or for special guests or functions
- Requisition food and kitchen supplies
- Arrange for equipment purchases and repairs
- Estimate food requirements and food and labour costs
- Plan and direct food preparation and cooking activities of several restaurants
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
**Cuisine specialties**:
- Japanese cuisine
**Food specialties**:
- Cold kitchen
- Fish and seafood
- Stocks, soups and sauces
**Transportation/travel information**:
- Public transportation is available
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