Restaurant Cooks

Inspect and clean food preparation areas, such as equipment, work surfaces, and 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.

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

Food Production

Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Customer and Personal Service

Knowledge 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 Language

Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

Monitoring

Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Coordination

Adjusting actions in relation to others' actions.

Critical Thinking

Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.