Chefs And Head Cooks

Job Summary

Chefs and head cooks are responsible for managing the food preparation and production in hotels, restaurants and bars. They also manage and direct all other kitchen staff as well as handle any food related issues. Their administrative duties are sometimes aided with the use of software which provides services such as scheduling and reminders.


Duties

Chefs and head cooks generally carry out the following duties:

  • Ensure that food and ingredients are fresh

  • Oversee and direct the duties of kitchen staff

  • Plan menus and decide how dishes are to be served

  • Evaluate and approve the quality of dishes to be served

  • Maintain the kitchen stock of ingredients, equipment and supplies

  • Monitor the sanitary conditions of the kitchen environment, the equipment and supplies

  • Carryout HR duties by hiring and training kitchen personnel

Qualifications

While some chefs acquire their skills through work experience, others receive training through culinary courses at culinary arts schools, technical schools or community colleges which typically span 4 years.

 

Testing

In order to test Chefs and head cooks effectively, the work ethics personality test can be administered to measure the individual’s work standards and willingness to work. The Cognitive IQ test is another test which can be used to assess the individual’s problem solving capabilities.

 

Recommended Tests
  • Cognitive IQ test
  • Work Ethics Personality Test

 

 

Chefs And Head Cooks

Job Facts

2018 Median Pay
$48,460 per year, $23.30 per hour
Entry level qualification
High school diploma or equivalent
Number of jobs in 2016
146,500
Expected Growth rate (2016 – 26)
10%