af05383bb1
Snapshot before the quality program (relevance gates, tiered mapping, QA linter). v1 is the immutable before/after reference; evidence crawl was at ~175/3039 occupations when tagged. Co-Authored-By: Claude Fable 5 <noreply@anthropic.com> Claude-Session: https://claude.ai/code/session_01PDKeXvpT6tENSvyQGLV1Uq
50 lines
3.0 KiB
Markdown
50 lines
3.0 KiB
Markdown
# Tasks & work activities — grill cook
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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.
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## Task statements
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- **[Core]** Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
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- **[Core]** Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
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- **[Core]** Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
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- **[Core]** Turn or stir foods to ensure even cooking.
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- **[Core]** Season and cook food according to recipes or personal judgment and experience.
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- **[Core]** Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
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- **[Core]** Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
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- **[Core]** Portion, arrange, and garnish food, and serve food to waiters or patrons.
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- **[Core]** Substitute for or assist other cooks during emergencies or rush periods.
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- **[Core]** Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
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- **[Core]** Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
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- **[Supplemental]** Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
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- **[Core]** Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
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- **[Core]** Coordinate and supervise work of kitchen staff.
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- **[Supplemental]** Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
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- **[Supplemental]** Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
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- **[Core]** Bake breads, rolls, cakes, and pastries.
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- **[Supplemental]** Prepare relishes and hors d'oeuvres.
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- **[Supplemental]** Keep records and accounts.
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- **[Supplemental]** Plan and price menu items.
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## Detailed work activities
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- Arrange food for serving.
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- Assess equipment functioning.
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- Assist chefs or caterers with food or drink preparation.
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- Check quality of foods or supplies.
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- Clean food preparation areas, facilities, or equipment.
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- Cook foods.
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- Coordinate activities of food service staff.
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- Cut cooked or raw foods.
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- Determine prices for menu items.
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- Estimate supplies, ingredients, or staff requirements for food preparation activities.
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- Inspect facilities, equipment or supplies to ensure conformance to standards.
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- Maintain food, beverage, or equipment inventories.
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- Measure ingredients.
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- Mix ingredients.
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- Order materials, supplies, or equipment.
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- Plan menu options.
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- Prepare breads or doughs.
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- Prepare foods for cooking or serving.
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- Record operational or production data.
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- Serve food or beverages.
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