JOB DESCRIPTION
Chefs plan and organise the preparation and cooking of food in a number of settings. In larger establishments, the chef de cuisine or head chef generally does more supervision than cooking. Senior chefs have to attend staff meetings, where they discuss problems related to their areas, and receive or issue instructions to other managerial staff. In small restaurants, the head chef may prepare food, assisted by other cooks or apprentices. As well as expert cooking knowledge, chefs involved in supervision need a general knowledge of the skills and activities of all their workers. Chefs who have management responsibilities may also perform duties such as complaints resolution and maintenance of financial records. The range of duties carried out by chefs will vary depending on where they work. Chefs may be required to work shifts, including weekends and public holidays, sometimes on a 24-hour rotating roster. The work may be stressful, especially at peak hours of the day.
DUTIES AND TASKS
Chefs may perform the following tasks:
- plan menus and determine food and labour costs
- recruit and train staff
- plan staff rosters and supervise the activities of cooks and assistants
- discuss food preparation issues with managers, dietitians and other staff members
- order food, kitchen supplies and equipment
- demonstrate techniques to cooks and advise on cooking procedures
- prepare and cook food
- explain and enforce hygiene regulations
- freeze and preserve foods.
PERSONAL REQUIREMENTS
- high level of personal cleanliness
- enjoy cooking
- able to organise efficient work schedules
- good interpersonal, communication and customer service skills
- able to work as a leader and as part of a team
- punctuality
- able to work under pressure and stay calm in difficult situations