Supervises,... [+] More

Supervises, coordinates, and contributes to the activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, or other establishment. Trains workers in task performance. Determines food consumption, and requisitions or purchases foodstuffs, supplies, and equipment.

Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. Selects and develops recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation. Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods. Cooks or otherwise prepares food according to recipe. Cuts, trims, and bones meats and poultry for cooking. Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing. Carves meats. May maintain time and payroll records. May employ, train, and discharge workers. May supervise kitchen staff, plan menus, purchase foodstuffs, and not prepare and cook foods. [-] Less

Arranges and participates in activities of cooks and other workers engaged in preparing and cooking foodstuffs. Assumes responsibility for the kitchen in absence of Chef.

Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and... [+] More

Arranges and participates in activities of cooks and other workers engaged in preparing and cooking foodstuffs. Assumes responsibility for the kitchen in absence of Chef.

Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Instructs cooking personnel in fine points of cooking. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. [-] Less

Arranges and participates in activities of cooks and other workers engaged in preparing and cooking foodstuffs. Assumes responsibility for the kitchen in absence of Chef.

Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and... [+] More

Arranges and participates in activities of cooks and other workers engaged in preparing and cooking foodstuffs. Assumes responsibility for the kitchen in absence of Chef.

Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Instructs cooking personnel in fine points of cooking. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. [-] Less

Arranges and participates in activities of cooks engaged in preparation of desserts, pastries, confections, and ice cream. Instructs workers in task performance. Calculates food consumption and requirements, according to menu or special requirements. Requests or purchases foodstuffs, supplies, and equipment.... [+] More

Arranges and participates in activities of cooks engaged in preparation of desserts, pastries, confections, and ice cream. Instructs workers in task performance. Calculates food consumption and requirements, according to menu or special requirements. Requests or purchases foodstuffs, supplies, and equipment. Supplies recipes for, and suggests methods and procedures to, pastry workers.

Fashions table and pastry decorations, such as statuaries and ornaments, from sugar paste and icings, using cream bag, spatula, and various decorating tools. Maintains production records. [-] Less

Supervises,... [+] More

Supervises, coordinates, and contributes to the activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, or other establishment. Trains workers in task performance. Determines food consumption, and requisitions or purchases foodstuffs, supplies, and equipment.

Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. Selects and develops recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation. Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods. Cooks or otherwise prepares food according to recipe. Cuts, trims, and bones meats and poultry for cooking. Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing. Carves meats. May maintain time and payroll records. May employ, train, and discharge workers. May supervise kitchen staff, plan menus, purchase foodstuffs, and not prepare and cook foods. [-] Less

Supervises,... [+] More

Supervises, coordinates, and contributes to the activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, or other establishment. Trains workers in task performance. Determines food consumption, and requisitions or purchases foodstuffs, supplies, and equipment.

Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. Selects and develops recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation. Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods. Cooks or otherwise prepares food according to recipe. Cuts, trims, and bones meats and poultry for cooking. Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing. Carves meats. May maintain time and payroll records. May employ, train, and discharge workers. May supervise kitchen staff, plan menus, purchase foodstuffs, and not prepare and cook foods. [-] Less

Prepare meals in private homes.

Supervises,... [+] More

Supervises, coordinates, and contributes to the activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, or other establishment. Trains workers in task performance. Determines food consumption, and requisitions or purchases foodstuffs, supplies, and equipment.

Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. Selects and develops recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation. Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods. Cooks or otherwise prepares food according to recipe. Cuts, trims, and bones meats and poultry for cooking. Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing. Carves meats. May maintain time and payroll records. May employ, train, and discharge workers. May supervise kitchen staff, plan menus, purchase foodstuffs, and not prepare and cook foods. [-] Less

Supervises,... [+] More

Supervises, coordinates, and contributes to the activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, or other establishment. Trains workers in task performance. Determines food consumption, and requisitions or purchases foodstuffs, supplies, and equipment.

Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. Selects and develops recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation. Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods. Cooks or otherwise prepares food according to recipe. Cuts, trims, and bones meats and poultry for cooking. Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing. Carves meats. May maintain time and payroll records. May employ, train, and discharge workers. May supervise kitchen staff, plan menus, purchase foodstuffs, and not prepare and cook foods. [-] Less

Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. May participate in cooking.