Chefs and dinner cooks measure, mix, and cook food.

Chefs and dinner cooks prepare meals in:

• Hospitals
• Hotels
• Institutions
• Restaurants
• Schools

Chefs are usually highly skilled and have more training than cooks. Many chefs have earned fame for themselves and their restaurants by their skillful preparation of dishes.

Chefs and dinner cooks mix and measure ingredients. They cut and chop food items. They season and cook dishes and meals. Some bake breads, rolls, and other pastries. They regulate the temperature for ovens, broilers, and grills to cook food. They clean equipment and work areas, or inspect the cleaning done by other workers.

Many chefs and dinner cooks direct the work of other cooks and kitchen workers. Head chefs and cooks may also hire and train cooks and kitchen workers.

Chefs and cooks often keep records of food supplies that are used. They estimate when more will be needed and order them. Some chefs and cooks also help plan meals and develop menus. They analyze the cost of supplies and labor and use that to price items.

Institutional chefs and cooks work in the kitchens of schools, hospitals, and other institutions. They prepare large quantities of a limited number of menu items for each meal.

Restaurant chefs and cooks typically prepare a wider selection of dishes. They cook most orders individually.