Hands-on
2026-02 · Machine Learning/Expert
Explore a possible path
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.
How does this connect to your interests? →A look at the work
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Check the quantity and quality of received products.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Estimate amounts and costs of required supplies, such as food and ingredients.
A selection of source-listed tasks; duties vary by role and employer.
Interests involved in this work
These source scores describe occupational work activities. They are separate from your personal test results.
4.8 / 7
Investigative
2026-02 · Machine Learning/Expert
Creative
2026-02 · Machine Learning/Expert
Helping people
2026-02 · Machine Learning/Expert
Enterprising
2026-02 · Machine Learning/Expert
Organizing
2026-02 · Machine Learning/Expert
Skills to explore
Source-reported importance on a 1–5 scale. Try a course, project or conversation to learn what these skills involve.
Coordination
Adjusting actions in relation to others' actions.
2025-08
Monitoring
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
2025-08
Management of Personnel Resources
Motivating, developing, and directing people as they work, identifying the best people for the job.
2025-08
Time Management
Managing one's own time and the time of others.
2025-08
Speaking
Talking to others to convey information effectively.
2025-08
Social Perceptiveness
Being aware of others' reactions and understanding why they react as they do.
2025-08
Service Orientation
Actively looking for ways to help people.
2025-08
Critical Thinking
Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
2025-08
Active Listening
Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
2025-08
Judgment and Decision Making
Considering the relative costs and benefits of potential actions to choose the most appropriate one.
2025-08
Plan a small next step
Talk to someone doing this work, look for a supervised activity, and explore the subjects that interest you. Admission, licensing and current program requirements should be confirmed with the relevant institutions.
Source preparation category: Job Zone 3 of 5 · 2025-08. This category describes typical preparation, not your eligibility.
Related study fields
Source crosswalk connections are research leads, not required qualifications.
Cooking and Related Culinary Arts, General →
Baking and Pastry Arts/Baker/Pastry Chef →
Restaurant, Culinary, and Catering Management/Manager →
Explore all related study fields →Source & methodology
O*NET-SOC code 35-1011.00 · Database 31.0 · Retrieved Oct 14, 2026. Dates on individual observations describe their source periods.
How interest exploration matching works →Data: O*NET® 31.0 Database, U.S. Department of Labor, Employment and Training Administration. Used under CC BY 4.0. StudyIndex normalizes the presentation and adds exploration features; USDOL/ETA has not approved, endorsed or tested these additions.