Menu planning: Chefs create menus that reflect the restaurant's identity, meet customer preferences, and consider seasonal ingredients, special die..
Menu planning: Chefs create menus that reflect the restaurant's identity, meet customer preferences, and consider seasonal ingredients, special dietary requests, and culinary trends.
Food preparation: Chefs prepare high-quality dishes and may work in a specific part of the kitchen, such as the frying or grilling station, the bread and pastry section, or the meat or fish station.
Kitchen management: Chefs delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. They are also responsible for maintaining a safe and healthy work environment.
Staff training: Chefs train and lead the kitchen staff.
Kitchen equipment maintenance: Chefs maintain kitchen equipment to health and safety standards, and repair as needed.
Sanitation: Chefs should be familiar with sanitation regulations.
