O*NET Career Intelligence
Chefs and Head Cooks
SOC 35-1011.00
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.
8
Skills
8
Knowledge
3
Job Zone
No
Green
Top Skills 8
Monitoring
3.9
Speaking
3.8
Coordination
3.8
Social Perceptiveness
3.6
Time Management
3.6
Management of Personnel Resources
3.6
Active Listening
3.5
Critical Thinking
3.5
Knowledge Areas 8
Food Production
4.7
Production and Processing
4.0
Customer and Personal Service
3.8
Education and Training
3.7
Mathematics
3.6
Administration and Management
3.6
Personnel and Human Resources
3.6
English Language
3.5
Key Tasks
1Monitor sanitation practices to ensure that employees follow standards and
regulations.
2Check the quality of raw or cooked food products to ensure that standards are
met.
3Estimate amounts and costs of required supplies, such as food and ingredients.
4Instruct cooks or other workers in the preparation, cooking, garnishing, or
presentation of food.
5Supervise or coordinate activities of cooks or workers engaged in food
preparation.
Also Known As
Banquet Chef
Bread and Pastry Baker
Cake Froster
Cake Icer
Cake Maker
Cake Mixer
Certified Executive Chef (CEC)
Chef
Chef de Cuisine
Chef de Froid
Tools & Equipment
Apple corers
Blast chillers
Blenders
Bone saws
Boning knives
BOMAtlas Categories
Explore BOMAtlas
Related Occupations
Build Your Supply Chain Team
Connect workforce intelligence with 702K+ federal contractors and 22,270 training programs.