head-chef/references/tasks.md

Tasks & work activities — head chef

Source: O*NET 30.3, occupation 11-9051.00 (Food Service Managers).

Task statements

• [Core] Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• [Core] Investigate and resolve complaints regarding food quality, service, or accommodations.
• [Core] Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• [Core] Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• [Core] Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• [Core] Schedule staff hours and assign duties.
• [Core] Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• [Core] Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• [Core] Keep records required by government agencies regarding sanitation or food subsidies.
• [Core] Establish standards for personnel performance and customer service.
• [Core] Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• [Core] Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• [Core] Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• [Core] Maintain food and equipment inventories, and keep inventory records.
• [Core] Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• [Core] Order and purchase equipment and supplies.
• [Core] Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
• [Core] Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• [Core] Count money and make bank deposits.
• [Supplemental] Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
• [Supplemental] Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• [Supplemental] Monitor employee and patron activities to ensure liquor regulations are obeyed.
• [Supplemental] Greet guests, escort them to their seats, and present them with menus and wine lists.
• [Supplemental] Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
• [Supplemental] Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• [Supplemental] Create specialty dishes and develop recipes to be used in dining facilities.
• [Supplemental] Take dining reservations.
• [Supplemental] Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

Detailed work activities

• Advise communities or institutions regarding health or safety issues.
• Analyze data to inform operational decisions or activities.
• Arrange services or reservations for patrons.
• Collect payments for goods or services.
• Create new recipes or food presentations.
• Determine resource needs.
• Develop organizational policies or programs.
• Direct facility maintenance or repair activities.
• Estimate cost or material requirements.
• Evaluate employee performance.
• Evaluate quality of materials or products.
• Maintain operational records.
• Maintain regulatory or compliance documentation.
• Manage guest services.
• Manage human resources activities.
• Manage inventories of products or organizational resources.
• Manage organizational or project budgets.
• Monitor activities of individuals to ensure safety or compliance with rules.
• Monitor organizational compliance with regulations.
• Monitor organizational procedures to ensure proper functioning.
• Negotiate sales or lease agreements for products or services.
• Perform manual service or maintenance tasks.
• Plan menu options.
• Prepare staff schedules or work assignments.
• Provide basic information to guests, visitors, or clients.
• Purchase materials, equipment, or other resources.
• Recommend organizational process or policy changes.
• Recruit personnel.
• Resolve customer complaints or problems.
• Schedule activities or facility use.
• Schedule dining reservations.
• Schedule product or material transportation.