Chef

Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Plan and price menu items, orders supplies, and keep records and accounts. Supervises and participate in cooking and baking and the preparation of foods.
Supervise the activities of kitchen hands and provide training in food preparation techniques. Requisition food, kitchen supplies and equipment. Explain and enforces hygiene standards for kitchen staff. Operate the food outlet expenses at an acceptable food cost and staff cost.