What this code covers
Chefs design menus, create dishes and oversee the planning, organization preparation and cooking of meals in hotels, restaurants and other eating places, on board ships, on passenger trains and in private households. Their tasks include: a) planning and developing recipes and menus, estimating food and labor costs, and ordering food supplies; b) monitoring quality of dishes at all stages of preparation and presentation; c) discussing food preparation issues with managers, dieticians, kitchen and waiting staff; d) supervising and coordinating the activities of cooks and other workers engaged in food preparation; e) inspecting supplies, equipment, and work areas to ensure conformance to established standards; f) determining how food should be presented, and creating decorative food displays; g) instructing cooks and other workers in the preparation, cooking, garnishing, and presentation of food; h) participating on the recruitment of kitchen staff and monitoring their performance; i) preparing, seasoning and cooking specialty foods and complex dishes; j) explaining and enforcing hygiene and food safety regulations. Examples of occupations classified here: Assistant chef, Chef, Commis chef, Executive chef, Head chef, Pastry chef, Saucier, Sous-chef Some related occupation classified elsewhere: Cook - 5120, Fast food preparer - 9411