| Job Title |
Chef |
| Job Description |
Supervises, Coordinates, And Participates In Activities Of
Cooks And Other Kitchen Personnel Engaged In Preparing And
Cooking Foods In Hotel, Restaurant, Cafeteria, Or Other
Establishment: Estimates Food Consumption, And Requisitions Or
Purchases Foodstuffs. Receives And Examines Foodstuffs And
Supplies To Ensure Quality And Quantity Meet Established
Standards And Specifications. Selects And Develops Recipes Based
On Type Of Food To Be Prepared And Applying Personal Knowledge
And Experience In Food Preparation. Supervises Personnel Engaged
In Preparing, Cooking, And Serving Meats, Sauces, Vegetables,
Soups, And Other Foods. Cooks Or Otherwise Prepares Food
According To Recipe [cook (hotel & Rest.) 313.361-014]. Cuts,
Trims, And Bones Meats And Poultry For Cooking. Portions Cooked
Foods, Or Gives Instructions To Workers As To Size Of Portions
And Methods Of Garnishing. Carves Meats. May Employ, Train, And
Discharge Workers. May Maintain Time And Payroll Records. May
Plan Menus. May Supervise Kitchen Staff, Plan Menus, Purchase
Foodstuffs, And Not Prepare And Cook Foods [executive Chef
(hotel & Rest.) 187.167-010]. May Be Designated According To
Cuisine Specialty As Chef, French (hotel & Rest.); Chef, German
(hotel & Rest.); Chef, Italian (hotel & Rest.); Or According To
Food Specialty As Chef, Broiler Or Fry (hotel & Rest.); Chef,
Saucier (hotel & Rest.). May Supervise Worker Preparing Food For
Banquet And Be Designated Banquet Chef (hotel & Rest.).
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