Description
Prepare, batch-cook, and portion menu items in a high-volume kitchen or commissary using standardized recipes and production schedules. Monitor quality and food safety, maintain logs, and may requisition supplies, manage par levels, price items, or assist with menu planning.
- • Set up production stations and verify mise en place against the schedule.
- • Weigh, measure, and mix ingredients for large batches using scales and industrial equipment.
- • Season and batch-cook soups, proteins, vegetables, and sauces to spec and yield targets.
- • Turn, stir, and rotate pans to ensure even cooking in kettles, ovens, and steamers.
- • Observe, taste, and test doneness; adjust seasoning and consistency as needed.
- • Operate and monitor kettles, tilt skillets, combi ovens, and steamers safely.
- • Hold, reheat, and cool foods within HACCP limits; record temperatures and times.
- • Portion products into pans, hotel trays, or packages for service or distribution.
- • Label, date, and lot-code items; package and seal for storage or delivery.
- • Forecast demand, pull ingredients, and requisition supplies to meet par levels.
- • Trim, slice, and portion meats or seafood for recipes; fabricate as needed.
- • Prepare bulk sides, salads, sauces, and relishes to standardized recipes.
- • Bake or roast high-volume items as required by the menu.
- • Coordinate and lead prep or line staff during production runs and rush periods.
- • Consult with chefs to set batch sizes, oven loads, and production timelines.
- • Maintain FIFO rotation and check quality and freshness of ingredients.
- • Inspect and sanitize equipment, work areas, and tools before and after use.
- • Track yields, waste, and variances; update batch records and prep lists.
- • Ensure allergen and cross-contact controls per SOPs.
- • Assist with cost updates, menu changes, and inventory counts.
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Hospitality, Events & Tourism
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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
