Master chef

Chefs design menus, prepare dishes and oversee the planning, organisation and preparation of meals in hotels, restaurants and other eating places, on board ships, on passenger trains and in private households.

• planning and developing recipes and menus, estimating costs and ordering food supplies;
• monitoring the quality of dishes at all stages of preparation and presentation;
• discussing food preparation issues with managers, dietitians, kitchen and waiting staff;
• supervising and coordinating the activities of cooks and other food preparation staff;
• inspecting supplies, equipment and work areas to ensure compliance with established standards;
• determining how food should be presented and served and creating culinary displays;
• instructing cooks and other staff in the preparation, cooking, garnishing and presentation of food;
• participating in the recruitment of kitchen staff and monitoring and supervising their work;
• preparing, seasoning and cooking specialty dishes;
• explaining and enforcing food hygiene and safety regulations.
• Examples of occupations in this unit group:
• Head chef
• Master chef
• Head pastry chef