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.
- Cook
- Line Cook
- Prep Cook (Preparation Cook)
- Grill Cook
- Fry Cook
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- Banquet Cook
- Breakfast Cook
- Prep Cook
- Back Line Cook
- Pastry Baker
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- Bake breads, rolls, cakes, and pastries.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
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- Bake breads, rolls, cakes, and pastries.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Coordinate and supervise work of kitchen staff.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- Keep records and accounts.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Plan and price menu items.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Prepare relishes and hors d'oeuvres.
- Season and cook food according to recipes or personal judgment and experience.
- Substitute for or assist other cooks during emergencies or rush periods.
- Turn or stir foods to ensure even cooking.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
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- assign work to staff or employees
- bake breads, rolls, or other baked goods
- carve meat or bone fish or fowl
- consult with managerial or supervisory personnel
- cook in quantity
All 46 displayed
- assign work to staff or employees
- bake breads, rolls, or other baked goods
- carve meat or bone fish or fowl
- consult with managerial or supervisory personnel
- cook in quantity
- cook meals
- coordinate banquets, meetings or related events
- cut, trim, or clean meat, or carcasses
- decorate cakes
- determine food or beverage costs
- determine food portions
- direct and coordinate activities of workers or staff
- direct and coordinate food or beverage preparation
- distribute food to waiters or waitresses to serve to customers
- evaluate premises for cleanliness
- follow recipes
- identify cut or grade of meat
- inventory stock to ensure adequate supplies
- investigate customer complaints
- knead, shape, cut, or roll food products by hand
- maintain records, reports, or files
- measure or weigh ingredients for food preparation
- modify recipes to produce specific food products
- operate baking equipment
- operate cooking equipment
- operate food decorating equipment
- operate food preparation equipment
- order or purchase supplies, materials, or equipment
- oversee work progress to verify safety or conformance to standards
- perform a variety of food preparation duties other than cooking
- plan meal presentations
- plan menus
- prepare appetizers, salads, or cold dishes
- prepare beverages
- prepare specialty foods
- price items on menu
- provide customer service
- purchase food or beverages
- read work order, instructions, formulas, or processing charts
- requisition stock, materials, supplies or equipment
- serve food or beverages
- 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 specialized bakery equipment
No information available.
- Cook (Hotel & Restaurant)
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- Cook (Hotel and Restaurant)
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- Cook, Railroad
- Cook, Specialty, Foreign Food
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- Chef De Froid
- Cook
- Cook Apprentice
- Cook, Barbecue
- Cook, Larder
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- Cook, Railroad
- Cook, Specialty, Foreign Food
- Cook, Station
- Garde Manger
- Ice-Cream Chef
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