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Chef

 
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General Overview:

Plans and organises the preparation and cooking of food in dining or catering establishments.

Tasks Include:

  • plans menus and estimates food and labour costs in consultation with the Head Chef
  • implements staff rosters and supervises the activities of cooks and assistants
  • discusses food preparation issues with managers, dietitians and other staff members
  • requisitions food, kitchen supplies and equipment
  • demonstrates techniques to cooks and advises them on cooking procedures
  • prepares and cooks food
  • portions food, adds gravies, sauces and garnishes
  • explains and enforces hygiene regulations
  • may select and train staff
  • may freeze and preserve foods
 
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