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

Tasks & work activities — industrial cook

Source: O*NET 30.3, occupation 35-2012.00 (Cooks, Institution and Cafeteria).

Task statements

• [Core] Monitor and record food temperatures to ensure food safety.
• [Core] Rotate and store food supplies.
• [Core] Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
• [Core] Apportion and serve food to facility residents, employees, or patrons.
• [Core] Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
• [Core] Clean, cut, and cook meat, fish, or poultry.
• [Core] Wash pots, pans, dishes, utensils, or other cooking equipment.
• [Core] Direct activities of one or more workers who assist in preparing and serving meals.
• [Core] Bake breads, rolls, or other pastries.
• [Core] Train new employees.
• [Core] Take inventory of supplies and equipment.
• [Core] Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
• [Supplemental] Monitor use of government food commodities to ensure that proper procedures are followed.
• [Supplemental] Compile and maintain records of food use and expenditures.
• [Supplemental] Monitor menus and spending to ensure that meals are prepared economically.
• [Supplemental] Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
• [Supplemental] Determine meal prices, based on calculations of ingredient prices.

Detailed work activities

• Clean food preparation areas, facilities, or equipment.
• Clean tableware.
• Cook foods.
• Coordinate activities of food service staff.
• Cut cooked or raw foods.
• Determine prices for menu items.
• Inspect facilities, equipment or supplies to ensure conformance to standards.
• Maintain food, beverage, or equipment inventories.
• Monitor food services operations to ensure procedures are followed.
• Move equipment, supplies or food to required locations.
• 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.
• Store supplies or goods in kitchens or storage areas.
• Train food preparation or food service personnel.