What do Cooks, Restaurant do?
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.
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
- 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.
- Turn or stir foods to ensure even cooking.
- Season and cook food according to recipes or personal judgment and experience.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Substitute for or assist other cooks during emergencies or rush periods.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Keep records and accounts.
- Coordinate and supervise work of kitchen staff.
- Prepare relishes and hors d'oeuvres.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Plan and price menu items.
- Bake breads, rolls, cakes, and pastries.
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