Duties

Chefs and head cooks manage food preparation in places where food is served and they supervise kitchen staff and handle food-related concerns( U.S. Department of Labor). Because they have many duties, they are not usually able to interact with their patrons. Three types of chefs are Executive chefs, Sous chefs and private household chefs. Executive chefs are in charge of maintaining smooth operation in a kitchen and for correlating the other cooks. "They design the menu, review food and beverage purchases, and often train cooks and other food preparation workers"(U.S.Department of Labor). Sous chefs are the assistants to the executive chef. They report their observations to the executive chef and also manage the kitchen when the executive chef is absent. Private household chefs work full-time for a client and they regularly entertain as part of their duty.

Typical functions of chefs are maintaining fresh ingredients and supplies, supervising the amount of and the activities of workers supervising sanitation, and planning and creating recipes and menus.