Cooks, Restaurant

Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. Duties may include: Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Portion, arrange, and garnish food, and serve food to waiters or patrons. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Substitute for or assist other cooks during emergencies or rush periods.