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Food Preparation Workers Occupation Detailed Description

Food Preparation Workers career

General Job Description and Education/Training Levels for Food Preparation Workers

The main tasks and work activities of Food Preparation Workers are to store supplies or goods in kitchens or storage areas, package food or supplies, serve food or beverages, arrange food for serving. In general, for the Food Preparation Workers, time Management, service Orientation, coordination, social Perceptiveness and other 3 skills are required.
Food Preparation Workers Job Description
EducationSome of these occupations may require a high school diploma or GED certificate.
Related ExperienceLittle or no previous work-related skill, knowledge, or experience is needed for these occupations. For example, a person can become a waiter or waitress even if he/she has never worked before.
Job TrainingEmployees in these occupations need anywhere from a few days to a few months of training. Usually, an experienced worker could show you how to do the job.
ExampleThese occupations involve following instructions and helping others. Examples include food preparation workers, dishwashers, sewing machine operators, landscaping and groundskeeping workers, logging equipment operators, and baristas.
The following chart shows the education/training levels for Food Preparation Workers jobs. 44.60% of Food Preparation Workers have High School Diploma (or the equivalent) and 0.63% of Food Preparation Workers have Post-Secondary Certificate.
Less than a High School Diploma
37.69%
High School Diploma (or the equivalent)
44.60%
Post-Secondary Certificate
0.63%
Some College Courses
0.00%
Associate's Degree (or other 2-year degree)
0.00%
Bachelor's Degree and Above
17.08%

Tasks and Work Activities of Food Preparation Workers

  • Store food in designated containers and storage areas to prevent spoilage.
  • Package take-out foods or serve food to customers.
  • Portion and wrap the food, or place it directly on plates for service to patrons.
  • Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
  • Weigh or measure ingredients.
  • Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
  • Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
  • Stock cupboards and refrigerators, and tend salad bars and buffet meals.
  • Remove trash and clean kitchen garbage containers.
  • Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
  • Carry food supplies, equipment, and utensils to and from storage and work areas.
  • Make special dressings and sauces as condiments for sandwiches.
  • Scrape leftovers from dishes into garbage containers.
  • Use manual or electric appliances to clean, peel, slice, and trim foods.
  • Stir and strain soups and sauces.
  • Distribute food to waiters and waitresses to serve to customers.
  • Keep records of the quantities of food used.
  • Load dishes, glasses, and tableware into dishwashing machines.
  • Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
  • Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
  • Judging the Qualities of Things, Services, or PeopleAssessing the value, importance, or quality of things or people.
  • Communicating with Supervisors, Peers, or SubordinatesProviding information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Handling and Moving ObjectsUsing hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
  • Establishing and Maintaining Interpersonal RelationshipsDeveloping constructive and cooperative working relationships with others, and maintaining them over time.
  • Inspecting Equipment, Structures, or MaterialInspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
  • Evaluating Information to Determine Compliance with StandardsUsing relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
  • Estimating the Quantifiable Characteristics of Products, Events, or InformationEstimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
  • Getting InformationObserving, receiving, and otherwise obtaining information from all relevant sources.
  • Identifying Objects, Actions, and EventsIdentifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
  • Coordinating the Work and Activities of OthersGetting members of a group to work together to accomplish tasks.
  • Store supplies or goods in kitchens or storage areas.
  • Package food or supplies.
  • Serve food or beverages.
  • Arrange food for serving.
  • Measure ingredients.
  • Assist chefs or caterers with food or drink preparation.
  • Stock serving stations or dining areas with food or supplies.
  • Remove trash.
  • Prepare hot or cold beverages.
  • Move equipment, supplies or food to required locations.
  • Cook foods.
  • Prepare foods for cooking or serving.
  • Cut cooked or raw foods.
  • Record operational or production data.
  • Clean tableware.
  • Mix ingredients.
  • Present food or beverage information or menus to customers.
  • Clean food preparation areas, facilities, or equipment.
  • Assess equipment functioning.
  • Process customer bills or payments.

Skills and Abilities for Food Preparation Workers

  • Time ManagementManaging one's own time and the time of others.
  • Service OrientationActively looking for ways to help people.
  • CoordinationAdjusting actions in relation to others' actions.
  • Social PerceptivenessBeing aware of others' reactions and understanding why they react as they do.
  • SpeakingTalking to others to convey information effectively.
  • 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.
  • 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.
  • 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.
  • Oral ExpressionThe ability to communicate information and ideas in speaking so others will understand.
  • Speech ClarityThe ability to speak clearly so others can understand you.
  • Speech RecognitionThe ability to identify and understand the speech of another person.
  • 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.
  • 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).
  • Belt conveyorse.g. Belt conveyors
  • Commercial use blenderse.g. Blenders
  • Commercial use food slicerse.g. Bread slicers
  • Commercial use ovense.g. Brick ovens
  • Cappuccino or espresso machinese.g. Cappuccino machines
  • Commercial use broilerse.g. Charbroilers
  • Commercial use food choppers or cubers or dicerse.g. Choppers
  • Commercial use coffee or iced tea makerse.g. Coffee brewing machines
  • Commercial use coffee grinderse.g. Coffee grinders
  • Commercial use scalese.g. Combination slicers/electronic portion scales
  • Commercial use ovense.g. Commercial cooking ovens
  • Commercial use dishwasherse.g. Commercial dishwashers
  • Commercial use microwave ovense.g. Commercial microwave ovens
  • Commercial use rangese.g. Commercial ranges
  • Commercial use mixerse.g. Commercial stand mixers
  • Commercial use cotton candy machines or accessoriese.g. Cotton candy machines
  • Commercial use food choppers or cubers or dicerse.g. Dicers
  • Commercial use dishwasherse.g. Dishwashing machines
  • Commercial use dough machinese.g. Dough mixers
  • Non carbonated beverage dispensere.g. Drink dispensers
  • 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.
  • Administration and ManagementKnowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.