Chef/Restaurant Cook
- 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.
- Supervise and participate in cooking and baking and the preparation of foods.
- Maintain good relationship with customers and suppliers.
- Ensure that supplies and/or orders are in line with the budget and supervise food and labor cost(s).
- Ensure that kitchen safety measures are met and that sanitation practices are carried out to the letter.
- Estimate food consumption and requirements or purchase food and also select and develop recipes.
- Standardize recipes to ensure consistent quality and establish presentation techniques and quality standards.
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