 Overview:
These professionals have on their charge to measure, mix, and cook food according to recipes and needs of the customers. Their place of work is mostly in restaurants, hotels, and institutions. Chefs generally are better train than Dinner Cooks, but their name, which could change according the place and culture. Most of chefs have their own restaurant and they have become famous because of their abilities in the preparation.
Furthermore, Dinner Cooks and Chefs have to prepare their own ingredients; it means mix, measure, chop, cut their items and season their meats and meals controlling temperatures on ovens, grills, kitchen, etc. Besides, Chefs and Dinner Cooks have to know their tools and utensils to use according to their preparations.
In addition, Chefs and Dinner Cooks create plans and menus analyzing the cost, use and labor; also, they must train other kitchen workers to distribute the entire job between them, supervising, controlling and directing their work. They analyze the cost of supplies and labor and use that to price items.
Finally, the work of the Chef or Dinner Cook is decided for the establishment in which she/he works. If it is an Institution must prepare less items but more plates; otherwise, if it is a restaurant, the preparation will be guided by the customers.
Work Activities:
 Ensure the production schedule and determine variety and quantity of goods like flour.
Use recipes and different kinds of knives, pans, etc. to prepare and serve food.
Control ovens, broilers, and grills temperatures.
Lead other kitchen workers, organizing them to work by areas. And at the same time, inspecting the work and equipments.
Calculate needs and develop plans.
Design displays to get a better presentation of food.
Price the dishes according to the recipe.
Make sure the food tastes more than good with all the safety requirements.
Extra Work Activities:
Monitor and inspect materials, equipment, and structures.
Receive the needed information to decide and solve problems.
Monitor and inspect materials, equipment, and structures.
Identify and organize objects, actions, and events; to get and establish communication with supervisors and/or subordinates.
Make decisions and solve problems judging the value of objects, services, or people.
Be creative at work and be social with the public.
Process information and evaluate it against standards.
Help, teach and motivate others.
Work Conditions:
Have interpersonal relationships being social, responsible for others, team worker, etc.
Be prepared physically to work indoors, expose to minor danger conditions, wear special uniforms, etc.
Have performances like perfectionism, checking details, determinist, and organized.
Be punctual according to the hour's definition to work half or full time, even including weekends and holidays.
Knowledge and Interests:
Produce food by plantation and storing it.
Produce and process products.
Provides customers the best service according to their needs.
Know different foreign languages, basically English.
Know rules and basics on Math and Statistics.
Be creative designing new artistic forms, being themselves.
Treat and be treated fairly knowing the importance of every worker.
Like to work in a non-competitive environment, differencing the right and the wrong for each work.
Lead and create new projects, making decisions and sometimes taking risks.
Skills:
Be communicative: listening, understanding and asking others.
Speak clearly and express yourself in order to get attention and bring ideas.
Be a person who solves problems, analyzing benefits, being logical and impartial at the time the problem is getting worst, extracting conclusions, being reasonable and difference the strength and weakness of workers.
Needed of use mathematical knowledge to solve problems.
Be able to organized time and things, stimulating workers to do things right on time.
Be able to work with people, teaching them new things, controlling actions and reactions of workers.
Take control of the equipments, defining the time of maintenance.
Requirements:
Have formal and/or on-the-job training.
Sense of tasting and smelling.
High school Diploma or GED.
Sometimes, is required a medical certification.
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