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.
<ul><li>Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.</li><li>Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.</li><li>Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.</li><li>Season and cook food according to recipes or personal judgment and experience.</li><li>Turn or stir foods to ensure even cooking.</li><li>Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.</li><li>Portion, arrange, and garnish food, and serve food to waiters or patrons.</li><li>Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.</li><li>Bake, roast, broil, and steam meats, fish, vegetables, and other foods.</li><li>Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.</li><li>Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.</li><li>Coordinate and supervise work of kitchen staff.</li><li>Substitute for or assist other cooks during emergencies or rush periods.</li><li>Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.</li><li>Prepare relishes and hors d'oeuvres.</li><li>Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.</li><li>Bake breads, rolls, cakes, and pastries.</li></ul>