Job Responsibilities of Chefs and Cooks

Job responsibilities of chefs and cooks are varied. Chefs and cooks play pivotal roles in any food service establishment. Services of chefs and cooks are hired by hotels, restaurants, resorts, motels, food chains, hospitals and other institutions. They also offer their services to private individuals.

Main responsibilities of chefs and cooks include planning menus, estimating requirements of food, calculating the cost of food and ensuring that the prepared food meets quality standards. Responsibilities of executive chefs may include supervising activities of other chefs and preparing meals for special occasions.

Difference between chefs and cooks

There is slight difference between the profiles of chefs and cooks. Both are responsible for preparation of meals. However, their individual skills make difference in their profiles. Chefs receive more elaborate training than cooks. Chefs generally prepare specialty foods in prestigious establishments. On the other hand, cooks are employed at places with comparatively low importance.

Job responsibilities of sous-chefs

Job profiles of chefs and cooks differ according to the positions they occupy. Sous-chefs are known for their outstanding expertise in culinary arts. They are well-versed in all the culinary activities and have wide work experience. Their main jobs include monitoring the activities of other specialist chefs and kitchen employees. Responsibilities of sous-chefs also include demonstrating the cooking process of any new dish to other chefs, cooks and culinary staff.

Job responsibilities of chefs and specialist chefs

Chefs and specialist chefs perform all kinds of food preparations. Their services are sought is restaurants, hotels, fast-food centers, resorts, lodgings, airlines, cruises and clubs. Generally, they perform under sous-chefs in various establishments. However, they are skilled enough to prepare varieties of meals of their own. Specialist chefs may also supervise cooks and other culinary staff in preparation of specialty foods like sauces, pastries, salads, soups, meats, vegetables, fish and poultry.

Job titles for chefs and cooks

Chefs and cooks work under different titles which are given to them according to their skills and experiences. Popular titles given to chefs include chef de partie, specialist chef, sous-chef, executive sous-chef, chef de cuisine and head chef. Popular titles awarded to cooks include short-order cook, dietary cook, first cook, hospital cook and grill cook.