Occupation: Chefs and Head Cooks
Task: Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.

Scale: Frequency of Task (Categories 1-7)
Category: 1
Value: 3.7 (N=27)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 2
Value: 11.11 (N=27)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 3
Value: 29.63 (N=27)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 4
Value: 33.33 (N=27)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 5
Value: 18.52 (N=27)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 6
Value: 3.7 (N=27)
Source: Occupational Expert, 07/2013

Scale: Frequency of Task (Categories 1-7)
Category: 7
Value: 0 (N=27)
Source: Occupational Expert, 07/2013

Scale: Importance
Value: 3.74 (N=27)
Source: Occupational Expert, 07/2013

Scale: Relevance of Task
Value: 100 (N=27)
Source: Occupational Expert, 07/2013