343490 - Other chefs

Prepares menus, creates recipes for dishes and supervises food planning, organization, preparation and production in hotels, restaurants and other catering establishments, as well as on ships, passenger trains and in private households.

Main activities

* plan and prepare recipes and menus, calculate food products and labor costs, orders food products;
* control the quality of dishes at all stages of their preparation and serving, discuss food preparation problems with managers, dietitians, kitchen and service workers;
* supervise and coordinate the work of chefs and other food preparation workers, check utensils, equipment and work areas, ensure compliance with established standards;
* determine how food should be served and decorate food;
* give instructions to chefs and other workers preparing, producing food, preparing garnishes and serving food.

Characteristic competences

* calculate food products;
* control the quality of dishes;
* check utensils, equipment, and work areas;
* decorate food;
* give instructions to chefs.