# Job Description - English Translation
**Work Environment**
Formal Dining Room, Restaurant, Bar
**Responsibilities and Tasks**
- Estimate the quantity and cost of supplies and food items
- Estimate labor costs
- Keep records on food costs, consumption and sales and maintain inventory
- Analyze operating costs and other data
- Explain new culinary techniques and new equipment to kitchen staff
- Supervise the work of specialized chefs, head chefs, cooks and other kitchen employees
- Create new recipes
- Teach cooks food preparation, cooking, plating and presentation
- Prepare and cook meals or specialty foods for events such as banquets
- Supervise cooks and kitchen employees
- Prepare and cook food for special guests or special occasions
- Prepare and cook meals or specialty foods
- Order food and kitchen supplies
- Make arrangements for the purchase and maintenance of equipment
- Consult with clients about weddings, banquets and special receptions
- Plan menus and ensure food quality meets standards
- Prepare dishes for clients with food allergies or intolerances
- Recruit and hire staff
- Supervise the activities of sous chefs, specialized chefs, head chefs and cooks
- Train staff in food preparation, cooking and handling
- Direct individuals or give them instructions
**Supervisory Functions and Activities**
5 to 10 people
**Required Qualifications**
Certificates, licenses, affiliations, courses, etc.
- Food Safety Certificate
**Additional Information**
**Transportation and Travel**
- Valid driver's license
**Working Conditions and Physical Abilities**
- Fast-paced work environment
- Working under pressure
- Physically demanding
- Attention to detail
- Sitting, standing and walking
- Standing for long periods
**Personal Qualities**
- Leadership qualities
- Sense of responsibility
- Effective interpersonal relations
- Flexibility
- Initiative
- Organizational skills
- Reliable
- Team spirit
**Benefits**
**Health Benefits**
- Dental care plan
**Financial Benefits**
- Tips
