As a Chef, you will need to master following:

• food waste monitoring systems
• handover the food preparation area
• instruct kitchen personnel
• maintain kitchen equipment at correct temperature
• plan menus
• think creatively about food and beverages
• use cooking techniques
• use culinary finishing techniques
• use food cutting tools
• use food preparation techniques
• use reheating techniques
• use resource-efficient technologies in hospitality
• work in a hospitality team

More generally, a chef is also versed in:

• comply with food safety and hygiene
• control of expenses
• design indicators for food waste reduction
• develop food waste reduction strategies
• dispose waste
• maintain customer service
• manage staff
• store raw food materials

It also helps to know the following:

• assist customers
• compile cooking recipes
• cook dairy products
• cook fish
• cook meat dishes
• cook pastry products
• cook sauce products
• cook seafood
• cook vegetable products
• create decorative food displays
• ensure cleanliness of food preparation area
• execute chilling processes to food products
• molecular gastronomy
• prepare canapés
• prepare desserts
• prepare flambeed dishes
• prepare salad dressings
• prepare sandwiches
• set prices of menu items
• check deliveries on receipt
• conduct research on food waste prevention
• handle chemical cleaning agents
• identify nutritional properties of food
• order supplies
• perform procurement processes
• schedule shifts
• train employees