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.
Skills
Content
- • Active Listening
- • Speaking
Process
- • Critical Thinking
- • Monitoring
Social Skills
- • Coordination
Resource Management Skills
- • Time Management
Knowledge
Business and Management
- • Customer and Personal Service
Manufacturing and Production
- • Production and Processing
- • Food Production
Arts and Humanities
- • English Language
Abilities
Verbal Abilities
- • Oral Comprehension
- • Oral Expression
Idea Generation and Reasoning Abilities
- • Problem Sensitivity
- • Information Ordering
Perceptual Abilities
- • Perceptual Speed
Attentiveness
- • Selective Attention
Fine Manipulative Abilities
- • Arm-Hand Steadiness
- • Manual Dexterity
- • Finger Dexterity
Physical Strength Abilities
- • Trunk Strength
Visual Abilities
- • Near Vision
- • Visual Color Discrimination
Auditory and Speech Abilities
- • Speech Recognition
Related specializations
Interview options
Interview options
Interviewee gender
Interviewee accent
Interview time
Related Pathways
Hospitality, Events & Tourism
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Source
Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
Learn more
Sources & Standards:
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
