Chef/Restaurant Cook

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. Supervise and participate in cooking and baking and the preparation of foods. Maintain good relationship with customers and suppliers. Ensure that supplies and/or orders are in line with the budget and supervise food and labor cost(s). Ensure that kitchen safety measures are met and that sanitation practices are carried out to the letter. Estimate food consumption and requirements or purchase food and also select and develop recipes. Standardize recipes to ensure consistent quality and establish presentation techniques and quality standards.