Employees working in the Restaurant and Food/Beverage Services field perform a variety of tasks to maintain operations and promote guest services in eating and drinking establishments.
Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food related concerns. Typically, chefs and head cooks are responsible for ensuring the freshness of foods, supervision of staff, development of recipes, menu planning, inspection of facilities and supplies, training, order placements, customer satisfaction, and more.