Tasks & work activities — chef

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.