- Menu planning: Chefs are responsible for planning menus and developing new recipes that meet customer preferences, dietary restrictions, and budget requirements.
- Food preparation: Chefs oversee the preparation, cooking, and presentation of food in their kitchen. This includes tasks such as chopping vegetables, preparing sauces, and cooking meats.
- Kitchen management: Chefs manage kitchen staff, including hiring, training, and scheduling. They also oversee inventory, order supplies, and ensure the kitchen is clean and organized.
- Quality control: Chefs ensure that all dishes leaving the kitchen meet their high standards for taste, appearance, and nutritional value.
- Food safety: Chefs must follow food safety guidelines and ensure that all food is prepared and stored safely to prevent foodborne illness.
- Budgeting: Chefs must work within budget constraints, balancing the cost of ingredients and labor with the need to produce high-quality dishes.
- Customer service: Chefs often interact with customers to answer questions, take orders, and ensure that they are satisfied with their dining experience.
- Need to work on PH / OT/ willing to work long hours
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