Chefs prepare food using a variety of cooking methods. In large kitchens they normally work as part of a team. The head chef runs the entire kitchen.
Chef (Second Chef). The sous chef (pronounced "SOO chef," from the French word for under) is in charge of all the cooking. In some kitchens, sous chef's job is to directly supervise the entire kitchen staff, including the line cooks, prep cooks and dishwashers.
Chef de Partie (Station Chef). A chef de partie ("chef duh-par-TEE") is the person whose job it is to work a station on the hot cooking line. Usually called line cooks, they're the ones doing the real cooking. Though every kitchen is organized differently, most will have, at a minimum, the following line cooks:
Sauté Cook: Responsible for all sautéed items and sauces. Often responsible for cooking fish items, too, although there may also be a separate fish cook.
Roast Cook: Responsible for roasted and braised items. May also prepare broiled and grilled items, although there may be separate a separate grill station cook.
Vegetable Cook: Responsible for soups, starches such as pastas and potatoes, and other vegetable items.
Some kitchens will feature various other chefs, such as a pastry chef who prepares desserts and other baked items, and a pantry chef or garde manger, responsible for cold food items such as salads and dressings, cured foods like sausages, as well as pâtés and terrines.
Some operations will also employ a separate chef whose job specialty is butchering and preparing meats and poultry.

Tasks:

1. Determine how food should be presented, and create decorative food displays.
2. Determine production schedules and staff requirements necessary to ensure timely delivery of services.
3. Estimate amounts and costs of required supplies, such as food and ingredients.
4. Inspect supplies, equipment, and work areas to ensure conformance to established standards.
5. Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
6. Order or requisition food and other supplies needed to ensure efficient operation.
7. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
8. Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
9. Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
10. Check the quality of raw and cooked food products to ensure that standards are met.
11. Demonstrate new cooking techniques and equipment to staff.

Key skills for chef:

• Administrative Tasks
• Attention to Detail
• Baking
• Baking Techniques
• Banquet
• Budgeting
• Business Acumen
• Business Sense
• Catering
• Commitment to Quality
• Communication
• Computer
• Concepts
• Consistency
• Cooking
• Control Labor Costs
• Cost Control
• Cost Reduction
• Culinary
• Creativity
• Customer Service
• Demonstrate Techniques
• Flexibility

Average salary (2013):

The United Kingdom: a trainee (commis) chef may start on a salary of around £13,000 a year. Section chefs (chefs de partie) can earn up to £16,000 a year, and a second chef (sous chef) may earn around £22,000 a year. Head chefs (chefs de cuisine) can earn up to £30,000 a year. An executive head chef in a top hotel can earn between £40,000 and £50,000 or more.
The United States of America: $66,621 per year
Australia: a head chef earns an average salary of AU$56,637 per year

Qualifications and training required:

You may not need any academic qualifications to start work as a trainee (commis) chef, although some employers will prefer you to have a good general standard of education, possibly including hospitality or catering qualifications.
You could prepare for working in this industry by taking a part-time or full-time college training course to gain some of the skills and knowledge needed in the job. Courses combine classroom study with practical experience.