- Branża: Government; Labor
- Number of terms: 77176
- Number of blossaries: 0
- Company Profile:
A professional who supervises and coordinates activities of workers engaged in preparing, cooking, and serving food in school cafeteria, cafeterias, or central school district kitchen. Respnsibilities include:
* Plans varied menus to ensure that food is appetizing and nutritionally suitable for children.
* Estimates daily or weekly needs and orders food supplies and equipment.
* Supervises and coordinates activities of workers who prepare, cook, serve food, clean premises, and wash dishware.
* Keeps daily record of meals served and takes inventory of supplies and equipment.
* Trains new employees.
* Participates in preparing and cooking meals.
* May direct activities of students engaged in washing dishes and utensils.
Industry:Professional careers
A professional who supervises and coordinates activities of workers in pastry shop aboard passenger ship to produce puddings, icings, and fancy pastries, and creates new recipes. Respnsibilities include:
* Receives orders from chef, passenger vessel to prepare confections.
* Assigns specific baking tasks and directs workers in task performance.
* Measures and mixes ingredients, such as flour, flavoring, and fruit, to form concoctions.
* Kneads dough into desired shape and places dough in oven.
* Turns oven controls to regulate temperatures and to set time cycle for baking products.
* Decorates products with icing designs, using spatula and cream bag.
* Creates new designs and recipes.
* Inspects pastry shop, baking equipment, and workers for cleanliness.
* Requisitions supplies and equipment.
Industry:Professional careers
A professional who supervises and coordinates activities of kitchen workers to prepare and cook food aboard passenger ship. Respnsibilities include:
* Receives menus planned by chef, passenger vessel and steward/ chief, stewardess passenger ship.
* Determines kinds and amounts of foodstuffs necessary to prepare items listed on menus.
* Plans sequence and time of cooking operations to meet meal-serving hours.
* Assigns specific tasks to cooks of several galleys.
* Directs cooks performing tasks.
* Determines size of food portions and observes workers serving food.
* Evaluates and solves problems encountered, such as substituting items on menus, reusing cooked food, and reducing excess waste and spoilage.
* Inspects galleys, pantries, serving stations, and butchering and baking shops for cleanliness.
* May assist in cooking tasks and in preparing hot and cold canapes and hors d'oeuvres for banquets, cocktail parties, and other social functions.
Industry:Professional careers
A professional who designs and prepares decorated foods and artistic food arrangements for buffets in formal restaurants. Respnsibilities include:
* Confers with executive chef and sous chef and reviews advance menus to determine amount and type of food to be served and decor to be carried out.
* Prepares foods, such as hors d'oeuvres, cold whole salmon, roast suckling pig, casseroles, and fancy aspics, according to recipe, and decorates them following customer's specifications, designated color scheme, or theme, using colorful fruit, vegetables, and relishes.
* Molds butter into artistic forms, such as dancing girls or animals.
* Sculptures blocks of ice, using chisels and ice picks.
* Carves meats in patron's presence, employing showmanship.
* May prepare cold meats, casseroles, and other foods during slack periods.
Industry:Professional careers
A professional who prepares bread, rolls, muffins, and biscuits in establishments where baking of various breads, cakes, and pastries is divided among several workers, and supervises other bakers in absence of head baker.
Industry:Professional careers
A professional who prepares, seasons, and cooks soups, meats, vegetables, desserts, and other foodstuffs for consumption in eating establishments. Respnsibilities include:
* Reads menu to estimate food requirements and orders food from supplier or procures food from storage.
* Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
* Measures and mixes ingredients according to recipe, using variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare soups, salads, gravies, desserts, sauces, and casseroles.
* Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.
* Adds seasoning to foods during mixing or cooking, according to personal judgment and experience.
* Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.
* Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.
* May supervise other cooks and kitchen employees.
* May wash, peel, cut, and shred vegetables and fruits to prepare them for use.
* May butcher chickens, fish, and shellfish.
* May cut, trim, and bone meat prior to cooking.
* May bake bread, rolls, cakes, and pastry.
* May price items on menu.
* May be designated according to meal cooked or shift worked as Cook, Dinner; Cook, Morning; or according to food item prepared as Cook, Roast; or according to method of cooking as Cook, Broiler.
* May substitute for and relieve or assist other cooks during emergencies or rush periods and be designated Cook, Relief.
* May prepare and cook meals for institutionalized patients requiring special diets and be designated Food-Service Worker.
* May be designated. Respnsibilities include:
* Cook, Dessert; Cook, Fry; Cook, Night; Cook, Sauce; Cook, Soup; Cook, Special Diet; Cook, Vegetable.
* May oversee work of patients assigned to kitchen for work therapy purposes when working in psychiatric hospital.
Industry:Professional careers
A professional who performs duties as described under apprentice master title.
Industry:Professional careers
A professional who prepares specialty foods, such as fish and chips, tacos, and pasties (Cornish meat pies) according to recipe and specific methods applicable to type of cookery.
* May serve orders to customers at window or counter.
* May prepare and serve beverages, such as coffee, clam nectar, and fountain drinks.
* May be required to exercise showmanship in preparation of food, such as flipping pancakes in air to turn or tossing pizza dough in air to lighten texture.
* May be designated according to food item prepared as Cook, Fish And Chips.
Industry:Professional careers
A professional who plans menus and cooks foreign-style dishes, dinners, desserts, and other foods, according to recipes. Respnsibilities include:
* Prepares meats, soups, sauces, vegetables, and other foods prior to cooking.
* Seasons and cooks food according to prescribed method.
* Portions and garnishes food.
* Serves food to waiters on order.
* Estimates food consumption and requisitions or purchases supplies.
* Usually employed in restaurant specializing in foreign cuisine, such as French, Scandinavian, German, Swiss, Italian, Spanish, Hungarian, and Cantonese.
* May be designated according to type of food specialty prepared as Cook, Chinese-Style Food; Cook, Italian-Style Food; Cook, Kosher-Style Food; Cook, Spanish-Style Food.
Industry:Professional careers
A professional who prepares cold plate entrees, appetizers, and cocktails for lunch and dinner service, and makes canapes, hors d'oeuvres, and sandwiches for buffets. Respnsibilities include:
* Slices roast, such as beef, veal, pork, and lamb, for cold plates or sandwiches.
* Cuts luncheon meats, such as head cheese, pork loaf, veal loaf, and ham.
* Mixes gelatins, grinds up leftover meats, and prepares hot and cold canapes, hors d'oeuvres, and goose liver pate to be served as appetizers.
* Prepares sandwiches for pantry service outside of meal hours.
* May prepare food showpieces.
* Mixes sauces and various seafoods, such as crab, lobster, and shrimp, to prepare cocktails.
Industry:Professional careers
