Chef

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. Writes weekly schedules according to business and projected goals for labor dollars or percentages. 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.

Cooking Menu Development Culinary Skills Restaurants Recipes Cuisine Fine Dining Food Preparation Food & Beverage Food Safety Kitchen Food Service Restaurant Management Pastry Food Quality Sauces Gourmet Pre-opening Seafood Lunch Menu Costing Meals Wine Ingredients Meat Soups Salads Butchery New Restaurant Openings French Cuisine

All your information will be kept confidential according to EEO guidelines.