343401 - Chef

Plans, supervises, and coordinates the activities of chefs and auxiliary kitchen workers in hotels, restaurants. Considering the expected number of guests, the popularity and price of dishes, creates a menu. Supervises chefs and auxiliary kitchen workers preparing and producing food.

Main activities

* create menus and refine recipes, considering seasonality and customer preferences;
* buy and store food products, considering quality and safety standards;
* manage and train employees, ensure the quality of food production and order in the kitchen;
* organize and manage events, ensure smooth and efficient kitchen work;
* collaborate with restaurant managers and other chefs, ensure restaurant profitability.

Characteristic competences

* know cooking technologies, products, and culinary;
* ensure the quality of food production;
* buy and store food products;
* collaborate with colleagues and clients;
* organize work and manage stress.