Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. May participate in cooking.

• Baker
• Baker, Head
• Baker, Second
• Chef
• Chef, Passenger Vessel
• Cook Apprentice, Pastry
• Cook, Chief
• Cook, Head, School Cafeteria
• Cook, Pastry
• Pastry Chef
• Pastry Chef
• Pie Maker
• Sous Chef
• Sous Chef

• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Arrange for equipment purchases and repairs.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
• Demonstrate new cooking techniques and equipment to staff.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
• Meet with sales representatives in order to negotiate prices and order supplies.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Record production and operational data on specified forms.
• Recruit and hire staff, including cooks and other kitchen workers.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.

• bake breads, rolls, or other baked goods
• conduct training for personnel
• cook in quantity
• cook meals
• decorate cakes
• determine food or beverage costs
• direct and coordinate activities of workers or staff
• direct and coordinate food or beverage preparation
• distinguish colors
• estimate materials or labor requirements
• follow recipes
• identify cut or grade of meat
• inspect facilities or equipment for regulatory compliance
• investigate customer complaints
• knead, shape, cut, or roll food products by hand
• maintain production or work records
• measure or weigh ingredients for food preparation
• mix paint, ingredients, or chemicals, according to specifications
• modify work procedures or processes to meet deadlines
• monitor worker performance
• operate baking equipment
• operate cooking equipment
• operate food decorating equipment
• operate food preparation equipment
• oversee work progress to verify safety or conformance to standards
• perform a variety of food preparation duties other than cooking
• plan menus
• price items on menu
• read work order, instructions, formulas, or processing charts
• recognize customer intoxication
• requisition stock, materials, supplies or equipment
• resolve or assist workers to resolve work problems
• schedule employee work hours
• schedule restaurant reservations
• test food to determine that it is cooked
• understand government health, hotel or food service regulations
• use knives
• use knowledge of food handling rules
• use oral or written communication techniques
• use specialized bakery equipment