skillfactor-pipeline/skills/grill-cook/references/tasks.md

Tasks & work activities — grill cook

Source: O*NET 30.3, occupation 35-2014.00 (Cooks, Restaurant) — manual nearest-occupation mapping via ISCO group 5120; the official ESCO crosswalk has no entry for this ESCO occupation.

Task statements

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

Detailed work activities

• Arrange food for serving.
• Assess equipment functioning.
• Assist chefs or caterers with food or drink preparation.
• Check quality of foods or supplies.
• Clean food preparation areas, facilities, or equipment.
• Cook foods.
• Coordinate activities of food service staff.
• Cut cooked or raw foods.
• Determine prices for menu items.
• Estimate supplies, ingredients, or staff requirements for food preparation activities.
• Inspect facilities, equipment or supplies to ensure conformance to standards.
• Maintain food, beverage, or equipment inventories.
• Measure ingredients.
• Mix ingredients.
• Order materials, supplies, or equipment.
• Plan menu options.
• Prepare breads or doughs.
• Prepare foods for cooking or serving.
• Record operational or production data.
• Serve food or beverages.