Cook

Determine how food should be presented, and create decorative food displays.

Estimate amounts and costs of required supplies, such as food and ingredients.

Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

Maintain sanitation, health, and safety standards in work areas.

Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.

Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.

Verify that prepared food meets requirements for quality and quantity.

Wash, cut, and prepare foods designated for cooking.

Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.

Season and cook food according to recipes or personal judgment and experience.

Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.

Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.