Private Household Cooks
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Also known as:
Certified Personal Chef, Personal Chef, Private Chef
See all Hospitality and Tourism Careers.
| Leadership |
LOW
|
| Critical decision making |
HIGH
|
| Level of responsibilities |
LOW
|
| Job challenge and pressure to meet deadlines |
HIGH
|
| Dealing and handling conflict |
LOW
|
| Competition for this position |
MED
|
| Communication with others |
LOW
|
| Work closely with team members, clients etc. |
LOW
|
| Comfort of the work setting |
HIGH
|
| Exposure to extreme environmental conditions |
LOW
|
| Exposure to job hazards |
LOW
|
| Physical demands |
LOW
|
Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events.
Shop for or order food and kitchen supplies and equipment.
Specialize in preparing fancy dishes or food for special diets.
Serve meals and snacks to employing families and their guests.
Peel, wash, trim, and cook vegetables and meats, and bake breads and pastries.
Create and explore new cuisines.
Cool, package, label, and freeze foods for later consumption and provide instructions for reheating.
Prepare meals in private homes according to employers' recipes or tastes, handling all meals for the family and possibly for other household staff.
Direct the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.
Keep records pertaining to menus, finances, and other business-related issues.
Plan menus according to employers' needs and diet restrictions.
| Establishing and Maintaining Interpersonal Relationships | Developing constructive and cooperative working relationships with others, and maintaining them over time. |
|---|---|
| Getting Information | Observing, receiving, and otherwise obtaining information from all relevant sources. |
| Organizing, Planning, and Prioritizing Work | Developing specific goals and plans to prioritize, organize, and accomplish your work. |
| Monitoring and Controlling Resources | Monitoring and controlling resources and overseeing the spending of money. |
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| Thinking Creatively | Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions. |
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| Performing for or Working Directly with the Public | Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests. |
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| Monitor Processes, Materials, or Surroundings | Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. |
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| Estimating the Quantifiable Characteristics of Products, Events, or Information | Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity. |
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| Customer and Personal Service | Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. |
|---|---|
| Food Production | Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. |
| Sales and Marketing | Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems. |
| Administration and Management | Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. |
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| English Language | Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar. |
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| Clerical | Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology. |
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| Production and Processing | Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. |
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| Mathematics | Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications. |
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| Service Orientation | Actively looking for ways to help people. |
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| Critical Thinking | Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. |
| Management of Material Resources | Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. |
| Time Management | Managing one's own time and the time of others. |
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| Social Perceptiveness | Being aware of others' reactions and understanding why they react as they do. |
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| Monitoring | Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action. |
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| Judgment and Decision Making | Considering the relative costs and benefits of potential actions to choose the most appropriate one. |
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| Active Learning | Understanding the implications of new information for both current and future problem-solving and decision-making. |
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