Waiter/House Cook/Chef

Manage kitchen staff.Create recipes.Create menus.Plan event menus.Comply with food and kitchen regulations.Maintain budget.Prepare meals.Responsibilities will vary depending on the specific position. Head chefs and sous chefs spend a lot of time involved in managing employees and making sure the operation is running smoothly on a day-to-day basis. The head chef may focus on more creative work, such as creating menus and dishes and helping to plan menus or presentations for special events. Sous chefs will focus on the actual day-to-day food preparation and overseeing the rest of the kitchen staff.In addition to creating many meals efficiently, chefs and cooks also need to be cognizant of food safety regulations and making sure the kitchen remains compliant with how food is prepared and stored.