Occupation information for Chefs and Head Cooks District Of Columbia

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Typical education needed for entry: High school diploma or equivalent

Typical work experience needed for a job in this occupation: 5 years or more work experience

Typical on-the-job training once you have a job in this occupation: No on-the-job training

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• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Check the quantity and quality of received products.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Determine how food should be presented and create decorative food displays.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Recruit and hire staff, such as cooks and other kitchen workers.

Tools:

• Commercial use cutlery
• Commercial use food slicers
• Commercial use graters
• Commercial use ranges
• Domestic kitchen or food thermometers

Technology:

• Analytical or scientific software
• Data base user interface and query software
• Desktop publishing software
• Electronic mail software
• Spreadsheet software

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