ONET Occupations » 35-1011.00

Chefs and Head Cooks

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

View Chefs and Head Cooks on ONET Online

Parachute skills

  1. Design, use artistic abilities, be original - Data (4.44)
  2. Imagine - Data (4.44)
  3. Initiate, lead, be a pioneer - People (4.29)
  4. Pay attention to details - Data (4.22)
  5. Supervise, manage - People (4.15)
  6. Coordinate - People (4.15)
  7. Handle, tend, feed - Things (4.15)
  8. Negotiate, resolve conflicts - People (4.08)
  9. Follow through, get things done - People (4.08)
  10. Copy - Data (4.06)
  11. Communicate well, in person - People (4.00)
  12. Examine, inspect, compare, see similarities and differences - Data (3.97)
  13. Convey warmth and empathy - People (3.90)
  14. Motivate - People (3.88)
  15. Use my brain - Data (3.88)
  16. Listen - People (3.88)
  17. Use my intuition - Data (3.88)
  18. Serve, care for, follow instructions faithfully - People (3.84)
  19. Make, produce, manufacture - Things (3.78)
  20. Cut, carve, chisel - Things (3.78)
  21. Create, innovate, invent - Data (3.76)
  22. Synthesize, combine parts into a whole - Data (3.75)
  23. Organize, classify - Data (3.75)
  24. Speak - People (3.75)
  25. Use acute senses (hearing, smell, taste, sight) - Data (3.50)

ONET Skills

ONET Abilities

ONET Work Styles
  1. Monitoring (4.00)
  2. Critical Thinking (3.88)
  3. Time Management (3.88)
  4. Management of Personnel Resources (3.88)
  5. Active Listening (3.75)
  6. Speaking (3.75)
  7. Social Perceptiveness (3.75)
  8. Judgment and Decision Making (3.75)
  9. Coordination (3.62)
  10. Active Learning (3.50)
  11. Service Orientation (3.50)
  1. Oral Expression (4.00)
  2. Oral Comprehension (3.88)
  3. Problem Sensitivity (3.88)
  4. Information Ordering (3.75)
  5. Deductive Reasoning (3.63)
  6. Inductive Reasoning (3.50)
  7. Near Vision (3.50)
  1. Dependability (4.51)
  2. Stress Tolerance (4.47)
  3. Leadership (4.29)
  4. Self Control (4.27)
  5. Attention to Detail (4.22)
  6. Initiative (4.14)
  7. Adaptability/Flexibility (4.14)
  8. Achievement/Effort (4.09)
  9. Integrity (4.09)
  10. Persistence (4.03)
  11. Cooperation (4.01)
  12. Social Orientation (3.90)
  13. Concern for Others (3.84)
  14. Independence (3.78)
  15. Innovation (3.76)

Work Activities

Detailed Work Activities
  1. Thinking Creatively (4.44)
  2. Making Decisions and Solving Problems (4.39)
  3. Coordinating the Work and Activities of Others (4.15)
  4. Establishing and Maintaining Interpersonal Relationships (4.14)
  5. Resolving Conflicts and Negotiating with Others (4.08)
  6. Inspecting Equipment, Structures, or Material (4.07)
  7. Getting Information (4.06)
  8. Monitoring and Controlling Resources (4.03)
  9. Communicating with Supervisors, Peers, or Subordinates (4.02)
  10. Identifying Objects, Actions, and Events (4.02)
  11. Guiding, Directing, and Motivating Subordinates (3.99)
  12. Evaluating Information to Determine Compliance with Standards (3.97)
  13. Performing for or Working Directly with the Public (3.97)
  14. Developing and Building Teams (3.95)
  15. Estimating the Quantifiable Characteristics of Products, Events, or Information (3.86)
  16. Scheduling Work and Activities (3.85)
  17. Judging the Qualities of Things, Services, or People (3.85)
  18. Organizing, Planning, and Prioritizing Work (3.83)
  19. Monitor Processes, Materials, or Surroundings (3.82)
  20. Performing General Physical Activities (3.80)
  21. Handling and Moving Objects (3.78)
  22. Processing Information (3.77)
  23. Staffing Organizational Units (3.56)
  1. Decorate Cakes (4.44)
  2. Determine Food Or Beverage Costs (4.39)
  3. Direct And Coordinate Activities Of Workers Or Staff (4.15)
  4. Direct And Coordinate Food Or Beverage Preparation (4.15)
  5. Resolve Or Assist Workers To Resolve Work Problems (4.08)
  6. Follow Recipes (4.06)
  7. Read Work Order, Instructions, Formulas, Or Processing Charts (4.06)
  8. Requisition Stock, Materials, Supplies Or Equipment (4.03)
  9. Recognize Customer Intoxication (4.02)
  10. Distinguish Colors (4.02)
  11. Identify Cut Or Grade Of Meat (4.02)
  12. Understand Government Health, Hotel Or Food Service Regulations (4.02)
  13. Monitor Worker Performance (3.99)
  14. Oversee Work Progress To Verify Safety Or Conformance To Standards (3.97)
  15. Inspect Facilities Or Equipment For Regulatory Compliance (3.97)
  16. Cook In Quantity (3.86)
  17. Estimate Materials Or Labor Requirements (3.86)
  18. Price Items On Menu (3.86)
  19. Schedule Restaurant Reservations (3.85)
  20. Schedule Employee Work Hours (3.85)
  21. Modify Work Procedures Or Processes To Meet Deadlines (3.83)
  22. Plan Menus (3.83)
  23. Test Food To Determine That It Is Cooked (3.82)
  24. Knead, Shape, Cut, Or Roll Food Products By Hand (3.78)
  25. Cook Meals (3.78)
  26. Bake Breads, Rolls, Or Other Baked Goods (3.78)
  27. Use Knives (3.78)
  28. Perform A Variety Of Food Preparation Duties Other Than Cooking (3.78)
  29. Mix Paint, Ingredients, Or Chemicals, According To Specifications (3.78)
  30. Investigate Customer Complaints (3.77)
  31. Measure Or Weigh Ingredients For Food Preparation (3.77)