Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Skills
Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Talking to others to convey information effectively.
Managing one's own time and the time of others.
Required Knowledge
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Knowledge of the structure and content of the English language including the meaning and spelling of words, and rules of composition and grammar.
Roles & Responsibilities
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Season and cook food according to recipes or personal judgment and experience.
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