Cooks, Restaurant Occupation Details

General Job Description and Education/Training Levels for Cooks, Restaurant

The main tasks and work activities of Cooks, Restaurant are to cook foods, check quality of foods or supplies, mix ingredients, measure ingredients. In general, for the Cooks, Restaurant, monitoring, active Listening, time Management, coordination and other 3 skills are required.

Cooks, Restaurant Job Description
Education	These occupations usually require a high school diploma.
Related Experience	Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
Job Training	Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
Example	These occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, and tellers.

The following chart shows the education/training levels for Cooks, Restaurant jobs. 44.02% of Cooks, Restaurant have High School Diploma (or the equivalent) and 17.56% of Cooks, Restaurant have Post-Secondary Certificate.

Less than a High School Diploma

18.92%

High School Diploma (or the equivalent)

44.02%

Post-Secondary Certificate

17.56%

Some College Courses

11.21%

Associate's Degree (or other 2-year degree)

4.77%

Bachelor's Degree and Above

3.52%

Tasks and Work Activities of Cooks, Restaurant

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

Getting InformationObserving, receiving, and otherwise obtaining information from all relevant sources.
Communicating with Supervisors, Peers, or SubordinatesProviding information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Monitor Processes, Materials, or SurroundingsMonitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Inspecting Equipment, Structures, or MaterialInspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
Handling and Moving ObjectsUsing hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
Evaluating Information to Determine Compliance with StandardsUsing relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
Identifying Objects, Actions, and EventsIdentifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Making Decisions and Solving ProblemsAnalyzing information and evaluating results to choose the best solution and solve problems.
Performing General Physical ActivitiesPerforming physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
Judging the Qualities of Things, Services, or PeopleAssessing the value, importance, or quality of things or people.

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

Skills and Abilities for Cooks, Restaurant

MonitoringMonitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Active ListeningGiving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Time ManagementManaging one's own time and the time of others.
CoordinationAdjusting actions in relation to others' actions.
Critical ThinkingUsing logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
SpeakingTalking to others to convey information effectively.

Near VisionThe ability to see details at close range (within a few feet of the observer).
Manual DexterityThe ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Information OrderingThe ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Problem SensitivityThe ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Speech RecognitionThe ability to identify and understand the speech of another person.
Visual Color DiscriminationThe ability to match or detect differences between colors, including shades of color and brightness.
Oral ComprehensionThe ability to listen to and understand information and ideas presented through spoken words and sentences.
Trunk StrengthThe ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.
Finger DexterityThe ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
Arm-Hand SteadinessThe ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
Selective AttentionThe ability to concentrate on a task over a period of time without being distracted.
Perceptual SpeedThe ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
Oral ExpressionThe ability to communicate information and ideas in speaking so others will understand.

Commercial use blenderse.g. Blenders
Commercial use cutlerye.g. Boning knives
Commercial use broilerse.g. Charbroilers
Commercial use cutlerye.g. Chefs' knives
Domestic knivese.g. Cimeter knives
Commercial use microwave ovense.g. Commercial microwave ovens
Commercial use convection ovense.g. Convection ovens
Commercial use ovense.g. Conveyor ovens
Domestic knivese.g. Filet knives
Commercial use food slicerse.g. Food slicing machines
Commercial use steamerse.g. Food steamers
Commercial use deep fryerse.g. Fryers
Commercial use grillse.g. Gas grills
Commercial use griddlese.g. Griddles
Commercial use food grinderse.g. Grinders
Slicing machinerye.g. Meat and cheese slicing machines
Cutting machinerye.g. Meat saws
Commercial use cutlerye.g. Paring knives
Commercial use pasta cookerse.g. Pasta cookers
Personal computerse.g. Personal computers

Food ProductionKnowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Customer and Personal ServiceKnowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
English LanguageKnowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Production and ProcessingKnowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Cooks, Restaurant Occupation Detailed Description

Tasks and Work Activities of Cooks, Restaurant

Skills and Abilities for Cooks, Restaurant