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1. Creating a menu that uses seasonal foods; 2. Watching the budget for those foods so you make money for the restaurant; 3. Checking the delivery of those foods because food purveyors put the best on top and leave you with crap at the bottom of the box. 4. Calling your sous chef fifteen times every morning to wake him up and tell him to get his body to work. 5. Managing the cooking so food goes to the table fresh, hot, and all at the same time for each table. 6. Making sure your portions are correct so you can watch the costs & consistency. 7. Doing timecards for the entire kitchen staff. 8. Reviewing suppliers' invoices so nothing is paid twice. And so on, and so on, and so on. Being a chef is very stressful and just because someone can make a decent poached egg, it doesn't mean he'll become a great chef.

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16y ago

What else can I help you with?