Description
Prepare and cook a variety of foods in restaurants, cafeterias, or other food service establishments, following recipes, menus, and food safety standards.
- • Clean and inspect kitchen equipment, appliances, and work areas to ensure sanitation and proper operation.
- • Portion and plate or serve food to customers and staff.
- • Cook menu items according to recipes, portion counts, and dietary requirements.
- • Clean, cut, and cook meats, seafood, and poultry.
- • Comply with food safety regulations and standard operating procedures.
- • Wash or help wash pots, pans, utensils, and cooking equipment.
- • Record food usage, waste, and costs as directed.
- • Lead or assist kitchen staff involved in prep and service.
- • Bake breads, rolls, or pastries as needed.
- • Train new kitchen staff on recipes, prep, and safety.
- • Take inventory of ingredients, supplies, and equipment.
- • Monitor portioning and ingredient use to control food costs.
- • Assist in planning menus that are varied, seasonal, and nutritionally balanced.
- • Requisition or request food supplies and kitchen equipment based on projected needs.
- • Provide input on pricing based on ingredient costs.
- • Monitor and record food and equipment temperatures for food safety.
- • Receive, label, rotate, and store food supplies properly.
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
