• planning and developing recipes and menus, estimating food and labour costs, and ordering food supplies
  • monitoring quality of dishes at all stages of preparation and presentation
  • discussing food preparation issues with managers, dieticians, kitchen and waiting staff
  • supervising and coordinating the activities of cooks and other workers engaged in food preparation
  • inspecting supplies, equipment, and work areas to ensure conformance to established standards
  • determining how food should be presented, and creating decorative food displays
  • instructing cooks and other workers in the preparation, cooking, garnishing, and presentation of food
  • participating in the recruitment of kitchen staff and monitoring their performance
  • preparing, seasoning and cooking speciality foods and complex dishes
  • explaining and enforcing hygiene and food safety regulations

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    Educational level

    • Semi-skilled