Cooks, Restaurant

A typical week, in the words of people in the job

1. 01Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
2. 02Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
3. 03Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
4. 04Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
5. 05Plan and price menu items.
6. 06Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
7. 07Season and cook food according to recipes or personal judgment and experience.
8. 08Substitute for or assist other cooks during emergencies or rush periods.
9. 09Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
10. 10Bake breads, rolls, cakes, and pastries.
11. 11Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
12. 12Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

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What the posting will be called

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