Chefs
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts
Training Provider(s):
Annual Median Wage:
$44,990.40 ($21.63 per hour)
Education:
Associate's degree
Skills
Monitoring
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Coordination
Adjusting actions in relation to others' actions.
Speaking
Talking to others to convey information effectively.
Management of Personnel Resources
Motivating, developing, and directing people as they work, identifying the best people for the job.
Social Perceptiveness
Being aware of others' reactions and understanding why they react as they do.
Knowledge
Food Production
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Production and Processing
Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Customer and Personal Service
Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Education and Training
Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Administration and Management
Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Work Tasks
Check quality of foods or supplies.
Estimate supplies, ingredients, or staff requirements for food preparation activities.
Train food preparation or food service personnel.
Coordinate activities of food service staff.
Inspect facilities, equipment or supplies to ensure conformance to standards.
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