Chefs are primarily responsible for overseeing the operation of a kitchen. They coordinate the work of sous chefs and other cooks, who prepare most of the meals. Executive chefs also have many duties beyond the kitchen. They design the menu, review food and beverage purchases, and often train cooks and other food preparation workers. Some executive chefs primarily handle administrative tasks and may spend less time in the kitchen. Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. The chef delegates tasks to kitchen staff to ensure meals are prepared in a timely manner.

Chef responsibilities include:

  • Check freshness of food and ingredients.
  • Supervise and coordinate activities of cooks and other food preparation workers.
  • Develop recipes and determine how to present the food.
  • Plan menus and ensure uniform serving sizes and quality of meals.
  • Inspect supplies, equipment, and work areas for cleanliness and functionality.
  • Hire, train, and supervise cooks and other food preparation workers.
  • Order and maintain inventory of food and supplies.
  • Monitor sanitation practices and follow kitchen safety standards.
  • Setting up the kitchen with cooking utensils and equipment, like knives, pans and food scales.
  • Studying each recipe and gathering all necessary ingredients.
  • Cooking food in a timely manner.
  • Delegate tasks to kitchen staff.
  • Inform wait staff about daily specials.
  • Ensure appealing plate presentation.
  • Supervise Cooks and assist as needed.
  • Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy).
  • Monitor food stock and place orders.
  • Check freshness of food and discard out-of-date items.
  • Ensure compliance with all health and safety regulations within the kitchen area.
  • Leadership skills
  • Ability to remain calm and undertake various tasks
  • Excellent time management abilities.
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