Chef/Restaurant Cook

* Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. * Plan and price menu items, orders supplies, and keep records and accounts. * Supervise and participate in cooking and baking and the preparation of foods. * Maintain good relationship with customers and suppliers. * Ensure that supplies and/or orders are in line with the budget and supervise food and labor cost(s). * Ensure that kitchen safety measures are met and that sanitation practices are carried out to the letter. * Estimate food consumption and requirements or purchase food and also select and develop recipes. * Standardize recipes to ensure consistent quality and establish presentation techniques and quality standards.