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35-1011.00 · Task explorer

Chefs and Head Cooks: reported tasks and exploration worksheet

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.

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This source lists 21 tasks, including 21 marked Core and 0 marked Supplemental. Labels and dates are retained below. Employers can combine or divide these responsibilities differently; explore the task itself before assuming it belongs in every version of the role.

Task source dates: 08/2025.

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21 tasks shown

Core · Task 11129 · 08/2025 · Occupational Expert

Monitor sanitation practices to ensure that employees follow standards and regulations.

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Core · Task 11135 · 08/2025 · Occupational Expert

Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

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Core · Task 11132 · 08/2025 · Occupational Expert

Supervise or coordinate activities of cooks or workers engaged in food preparation.

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Core · Task 11131 · 08/2025 · Occupational Expert

Order or requisition food or other supplies needed to ensure efficient operation.

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Core · Task 11133 · 08/2025 · Occupational Expert

Inspect supplies, equipment, or work areas to ensure conformance to established standards.

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Core · Task 11130 · 08/2025 · Occupational Expert

Check the quantity and quality of received products.

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Core · Task 11128 · 08/2025 · Occupational Expert

Check the quality of raw or cooked food products to ensure that standards are met.

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Core · Task 11136 · 08/2025 · Occupational Expert

Estimate amounts and costs of required supplies, such as food and ingredients.

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Core · Task 11148 · 08/2025 · Occupational Expert

Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.

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Core · Task 11138 · 08/2025 · Occupational Expert

Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

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Core · Task 11147 · 08/2025 · Occupational Expert

Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.

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Core · Task 11134 · 08/2025 · Occupational Expert

Determine how food should be presented and create decorative food displays.

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Core · Task 11139 · 08/2025 · Occupational Expert

Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

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Core · Task 11140 · 08/2025 · Occupational Expert

Determine production schedules and staff requirements necessary to ensure timely delivery of services.

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Core · Task 11142 · 08/2025 · Occupational Expert

Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.

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Core · Task 11141 · 08/2025 · Occupational Expert

Recruit and hire staff, such as cooks and other kitchen workers.

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Core · Task 11146 · 08/2025 · Occupational Expert

Record production or operational data on specified forms.

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Core · Task 11144 · 08/2025 · Occupational Expert

Meet with sales representatives to negotiate prices or order supplies.

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Core · Task 11145 · 08/2025 · Occupational Expert

Arrange for equipment purchases or repairs.

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Core · Task 11143 · 08/2025 · Occupational Expert

Demonstrate new cooking techniques or equipment to staff.

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Core · Task 11137 · 08/2025 · Occupational Expert

Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.

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Make the shortlist useful

Choose one to three activities that tell you something different about the work. Avoid selecting several ways of describing the same interest.
For each, write an example you can discuss or a question that would change your understanding of the role.
Keep source task IDs with your notes so you can return to the same description. Do not include private employer or customer information.

The exported worksheet distinguishes the reported task from your own notes. It supports exploration, not a hiring decision or a validated assessment.

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Download before leaving this page. Unsaved writing remains only in the page and is cleared on refresh. Notes and learning actions are not sent to a server. This guide describes an occupation and supports study planning; it does not provide clinical, legal or equipment-operating procedures.

Source and practice material

Occupational context uses the O*NET® 31.0 Database from the U.S. Department of Labor, Employment and Training Administration, under CC BY 4.0. View the occupation.

Skill Workbench selected and adapted the occupational information and added its own fictional cases, calculations, guidance and worksheets. USDOL/ETA has not approved, endorsed or tested these additions. O*NET® is a trademark of USDOL/ETA.