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       CODE: 313.131-014 Buy the DOT:Download/CD-ROM
TITLE(s): CHEF (hotel & rest.) alternate titles: cook, chief; kitchen chef
Supervises, coordinates, and participates in activities of cooks and other kitchen personnel
engaged in preparing and cooking foods in hotel, restaurant, cafeteria, or other establishment:
Estimates food consumption, and requisitions or purchases foodstuffs. Receives and examines
foodstuffs and supplies to ensure quality and quantity meet established standards and
specifications. Selects and develops recipes based on type of food to be prepared and applying
personal knowledge and experience in food preparation. Supervises personnel engaged in preparing,
cooking, and serving meats, sauces, vegetables, soups, and other foods. Cooks or otherwise prepares
food according to recipe [COOK (hotel & rest.) 313.361-014]. Cuts, trims, and bones meats and
poultry for cooking. Portions cooked foods, or gives instructions to workers as to size of portions
and methods of garnishing. Carves meats. May employ, train, and discharge workers. May maintain time
and payroll records. May plan menus. May supervise kitchen staff, plan menus, purchase foodstuffs,
and not prepare and cook foods [EXECUTIVE CHEF (hotel & rest.) 187.167-010]. May be designated
according to cuisine specialty as Chef, French (hotel & rest.); Chef, German (hotel & rest.); Chef,
Italian (hotel & rest.); or according to food specialty as Chef, Broiler Or Fry (hotel & rest.);
Chef, Saucier (hotel & rest.). May supervise worker preparing food for banquet and be designated
Banquet Chef (hotel & rest.).
GOE: 05.05.17 STRENGTH: L GED: R4 M3 L3 SVP: 7 DLU: 81
ONET CROSSWALK: 61099A Chefs and Head Cooks
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