Jeff Swist

Estimate amounts and costs of required supplies, such as food and ingredients. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quality of raw or cooked food products to ensure that standards are met.Supervise or coordinate activities of cooks or workers engaged in food preparation. Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. Record production or operational data on specified forms.