A few of the main duties of a chef are monitoring the quality of the food, following all food safety regulations, creating new food menus, and coordinating the entire kitchen staff. They also have to hire and train new kitchen staff.

Duties and Responsibilities

• 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.
• Uses labor dollars and menu costing programs to price labor and food cost percentages.
• Must participate in checking of all purchased supplies for quality and account for each delivered item.
• Check freshness of food and ingredients.
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• 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
• Slightly modify recipes to meet customers’ needs and requests.
• Any other duties delegated by management.

Qualifications and Experience

At least 2 years experience in the same position.
A qualification in Food Preparation will be an added advantage