Supervises, coordinates, and participates in activities of cooks and other kitchen personnel engaged in preparing and cooking foods.
Manages inventory: Estimates food consumption, and requisitions or purchases foodstuffs. Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
Plans meals: Selects and develops recipes based on type of food to be prepared. Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods. Plans menus.
Food preparation: Cooks or otherwise prepares food according to recipe. Cuts, trims, and bones meats and poultry for cooking. Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing. Carves meats.