Occupation: Chefs and Head Cooks
Task: Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 0 (N=22)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 4.55 (N=22)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 18.18 (N=22)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 0 (N=22)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 50 (N=22)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 13.64 (N=22)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 13.64 (N=22)
Source: Occupational Expert, 07/2013

Scale: Importance
Value: 4.18 (N=22)
Source: Occupational Expert, 07/2013

Scale: Relevance of Task
Value: 81.48 (N=27)
Source: Occupational Expert, 07/2013