There are a lot of work and responsibilities of a Chef. I am listing down the major ones:

1. Chef's role right from the beginning has been to prepare meals. Although it's very rare these days that a Chef cooks. They do it on the special occassions or for special recipes.

2. A chef's role is often to oversee the staff, place orders for culinary items and direct the overall preparation of the food which is served in the dining establishment.

3. The chef has to see all the people working under them and ensure that they are utilzing their full potential. It is important to guide and direct them at right stages.

4. One of the important roles of a chef is to set up the menu items and also indicate the Chef's special item based on his/her specialty.

5. Chefs do have to listen to the complaints that directly affect the kitchen staff or those related to the food items. They have to come up with the right solutions in order to deal with those problems.

6.Administrative duties are also a part of the chef's daily operations. Items such as ensuring employees show up to work, performing payroll calculations, calculate purchase order costs, placing food orders from merchants.

7. Chef is also responsible for the training of the kitchen staff. Chef has to ensure that each staff member is trained with necessary skills so that the overall productivity of the kitchen can be improved.

8. Last but not the least, a chef has to ensure the safety and health of the customers. Chefs do need to make sure that the surroundings are kept sanitary and health factor is considered while preparing the meals.

The role of a chef is multi-dimensional:-

The primary responsibility is to create recipes and prepare meals. You must know how to make a wide variety of foods like soups, appetisers, snacks, salads, main dishes, side orders and desserts.

As one gets promoted to higher positions, organising the kitchen, directing staff and planning the meals to be served becomes part of your responsibilities.

Other responsibilities include determining serving sizes, planning menus, ordering supplies for food and supervising kitchen operations to make sure the food quality and presentation is consistent.

Hierarchy and salary structure

Trainee: After completing the diploma orbachelor's course, a student is usually taken in as a trainee in the kitchen.

Officer grade: After successful completion of training, a trainee may be absorbed in beginner positions.

Chef: It usually takes two years in the field, post-training, to become a chef and, depending on performance, you may expect regular promotions.

Sous Chef: It may take six to seven years to become a Sous Chef (kitchen in-charge).

v.Executive Chef: In about 10-12 years, a chef can reach the position of executive chef. An executive chef is responsible for all food and kitchen related decisions, including shopping, deciding the menu and innovation of new specialties.