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
45 lines
2.4 KiB
Markdown
45 lines
2.4 KiB
Markdown
# Tasks & work activities — industrial cook
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Source: O*NET 30.3, occupation 35-2012.00 (Cooks, Institution and Cafeteria).
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## Task statements
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- **[Core]** Monitor and record food temperatures to ensure food safety.
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- **[Core]** Rotate and store food supplies.
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- **[Core]** Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
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- **[Core]** Apportion and serve food to facility residents, employees, or patrons.
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- **[Core]** Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
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- **[Core]** Clean, cut, and cook meat, fish, or poultry.
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- **[Core]** Wash pots, pans, dishes, utensils, or other cooking equipment.
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- **[Core]** Direct activities of one or more workers who assist in preparing and serving meals.
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- **[Core]** Bake breads, rolls, or other pastries.
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- **[Core]** Train new employees.
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- **[Core]** Take inventory of supplies and equipment.
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- **[Core]** Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
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- **[Supplemental]** Monitor use of government food commodities to ensure that proper procedures are followed.
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- **[Supplemental]** Compile and maintain records of food use and expenditures.
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- **[Supplemental]** Monitor menus and spending to ensure that meals are prepared economically.
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- **[Supplemental]** Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
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- **[Supplemental]** Determine meal prices, based on calculations of ingredient prices.
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## Detailed work activities
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- Clean food preparation areas, facilities, or equipment.
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- Clean tableware.
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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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- Inspect facilities, equipment or supplies to ensure conformance to standards.
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- Maintain food, beverage, or equipment inventories.
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- Monitor food services operations to ensure procedures are followed.
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- Move equipment, supplies or food to required locations.
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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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- Store supplies or goods in kitchens or storage areas.
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- Train food preparation or food service personnel.
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