Tasks

Estimate labour costs
Maintain records of food costs, consumption, sales and inventory
Analyze operating costs and other data
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Supervise cooks and other kitchen staff
Prepare and cook food on a regular basis, or for special guests or functions
Prepare and cook meals or specialty foods
Requisition food and kitchen supplies
Arrange for equipment purchases and repairs
Consult with clients regarding weddings, banquets and specialty functions
Plan and direct food preparation and cooking activities of several restaurants
Plan menus and ensure food meets quality standards
Recruit and hire staff
Supervise activities of sous-chefs, specialist chefs, chefs and cooks

Work conditions and physical capabilities