Chefs, cooks, and food preparation workers prepare, season, and cook an extensive range of foods—from the soups, snacks, and salads to the entrees, side dishes, and desserts—in a variety of Hotels / Restaurants and other food services establishments. Chefs and cooks create recipes and prepare meals, while the food preparation workers peel and cut vegetables, trim meat, prepare poultry, and perform other ancillary duties such as keeping work areas clean and monitoring temperatures of ovens and stovetops, etc. In general,chefs and cooks measure, mix, and cook ingredients according to the recipes, using a variety of pots, pans, cutlery, and other equipment, including ovens, broilers, grills, slicers, grinders, and blenders. Chefs and head cooks also are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies, maintaining required standard of foods & cuisine, etc.

Large restaurants and food-corners establishments have varied menus and larger kitchen staffs. They generally employ several chefs and cooks, sometimes called assistant or line cooks, along with other lesser skilled kitchen workers, such as food preparation workers.