Cooks, Restaurant

No automatable tasks identified for this role — its real, individually-assessed tasks consistently read as durable (70%).

• Keep records and accounts.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Plan and price menu items.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.

• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Prepare relishes and hors d'oeuvres.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Substitute for or assist other cooks during emergencies or rush periods.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Bake breads, rolls, cakes, and pastries.
• Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Coordinate and supervise work of kitchen staff.