Going Beyond The Chef Job Description
I’d like to go beyond a general chef job description and look more closely at what some specific types of chefs do during the day. Chefs are thought of as people who prepare and cook meals, hiding out in the kitchens of restaurants or hotels, but in reality a chef has many more responsibilities and duties than just that. Depending on the level of chef, you could be responsible for all aspects of running the kitchen. Culinary degrees from reputable culinary colleges or culinary arts schools should include a range of courses in their curriculum to meet the needs of a chef who may one day become a sous-chef, a head chef or an executive chef.
Head Chefs – Not only do head chefs work hard, but they also put in very long days, commonly arriving at 9am and leaning well after 10pm. A typical day would start by doing a quick inventory and reviewing the menu. After a staff meeting with the other chefs and possibly even the kitchen staff, food prep for the lunch and dinner services would start. In addition to supervising in the kitchen to ensure that standards of quality are met, head chefs must also take care of paperwork and attend meetings with vendors, clients, managers, etc. During lunch and dinner times, the head chef will not only inspect plates on the pass, but may also cook meals themselves and liaise with customers, handling any complaints that may arise. At the end of the evening, more paperwork must be completed such as staff schedules and reviews, bills, menu alterations, supplies orders, etc. Finally, the head chef usually ensures that the kitchen is properly cleaned and prepared for the next day.
Sous-Chefs – As sous-chefs report directly to the head chef and are considered to be their right hand, their daily schedule is very similar. The sous-chef may be responsible for arriving earlier to ensure that the kitchen is properly cleaned and be in charge of the daily inventory to ensure no supplies need to be ordered immediately. They will then assist the head chef with his daily duties and also be responsible for cooking meals for members of the kitchen staff. Some restaurants may even have two sous-chefs: one who is responsible for the day shift and one for the evening. 
General Chefs – The chefs in charge of each station generally show up for the staff meeting to discuss and changes to the menu or issues with schedule. They will then be responsible for preparing their station then cooking for the lunch and dinner shifts. They should maintain a high level of cleanliness and hygiene at all times, and should ensure that their work station is thoroughly cleaned in between the lunch and dinner rushes, and again once the kitchen is closed at the end of the night. Depending on the restaurant, their may be different chefs catering to the lunch and dinner crowds, or full-time chefs who remain there for the whole day. If more prep for the next day is done after dinner, chefs may leave work very late.
The job of being a chef can be very rewarding but it is also very hard work. During your chef training, you will learn the skills necessary to become a chef but no chef or culinary arts schools can replicate the stress and pressure you will have to deal with when working in a real kitchen. For those who are passionate about their work, it is a wonderful job and the satisfaction they get from it is well worth the long hours they spend in the kitchen.