Cooks, Restaurant Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Cooks, Restaurant is Also Know as
In different settings, Cooks, Restaurant is titled as
- Appetizer Preparer
- Back Line Cook
- Banquet Cook
- Breakfast Cook
- Broil Cook
- Cook
- Fry Cook
- Grill Cook
- Line Cook
- Prep Cook (Preparation Cook)
Education and Training of Cooks, Restaurant
Cooks, Restaurant is categorized in Job Zone Two: Some Preparation Needed
Experience Required for Cooks, Restaurant
Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
Education Required for Cooks, Restaurant
These occupations usually require a high school diploma.
Degrees Related to Cooks, Restaurant
- Bachelor in Cooking and Related Culinary Arts, General
- Associate Degree Courses in Cooking and Related Culinary Arts, General
- Masters Degree Courses in Cooking and Related Culinary Arts, General
- Bachelor in Culinary Arts/Chef Training
- Associate Degree Courses in Culinary Arts/Chef Training
- Masters Degree Courses in Culinary Arts/Chef Training
Training Required for Cooks, Restaurant
Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
Related Ocuupations
Some Ocuupations related to Cooks, Restaurant in different industries are
- Cooks, Short Order
- Cooks, Institution and Cafeteria
- Food Preparation Workers
- Cooks, Fast Food
- Bakers
- Butchers and Meat Cutters
- Chefs and Head Cooks
- Cooks, Private Household
- Food Cooking Machine Operators and Tenders
- Food Batchmakers
- Fast Food and Counter Workers
- Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders
- Food Servers, Nonrestaurant
- Meat, Poultry, and Fish Cutters and Trimmers
- Food Service Managers
- Baristas
- Dining Room and Cafeteria Attendants and Bartender Helpers
- Graders and Sorters, Agricultural Products
- Dishwashers
- Waiters and Waitresses
What Do Cooks, Restaurant do?
- Turn or stir foods to ensure even cooking.
- Season and cook food according to recipes or personal judgment and experience.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Substitute for or assist other cooks during emergencies or rush periods.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Coordinate and supervise work of kitchen staff.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Bake breads, rolls, cakes, and pastries.
- Prepare relishes and hors d'oeuvres.
- Keep records and accounts.
- Plan and price menu items.
- 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.
Qualities of Good Cooks, Restaurant
- Near Vision: The ability to see details at close range (within a few feet of the observer).
- Manual Dexterity: The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
- Problem Sensitivity: The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing that there is a problem.
- Information Ordering: The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
- Speech Recognition: The ability to identify and understand the speech of another person.
- Oral Comprehension: The ability to listen to and understand information and ideas presented through spoken words and sentences.
- Trunk Strength: The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without "giving out" or fatiguing.
- Finger Dexterity: The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
- Arm-Hand Steadiness: The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
- Selective Attention: The ability to concentrate on a task over a period of time without being distracted.
- Perceptual Speed: The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
- Visual Color Discrimination: The ability to match or detect differences between colors, including shades of color and brightness.
- Oral Expression: The ability to communicate information and ideas in speaking so others will understand.
- Category Flexibility: The ability to generate or use different sets of rules for combining or grouping things in different ways.
- Inductive Reasoning: The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
- Flexibility of Closure: The ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material.
- Deductive Reasoning: The ability to apply general rules to specific problems to produce answers that make sense.
- Visualization: The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
- Originality: The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
- Time Sharing: The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources).
- Fluency of Ideas: The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
- Speech Clarity: The ability to speak clearly so others can understand you.
- Control Precision: The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
- Far Vision: The ability to see details at a distance.
- Extent Flexibility: The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
- Written Comprehension: The ability to read and understand information and ideas presented in writing.
- Written Expression: The ability to communicate information and ideas in writing so others will understand.
- Multilimb Coordination: The ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion.
- Number Facility: The ability to add, subtract, multiply, or divide quickly and correctly.
- Stamina: The ability to exert yourself physically over long periods of time without getting winded or out of breath.
- Wrist-Finger Speed: The ability to make fast, simple, repeated movements of the fingers, hands, and wrists.
- Hearing Sensitivity: The ability to detect or tell the differences between sounds that vary in pitch and loudness.
- Mathematical Reasoning: The ability to choose the right mathematical methods or formulas to solve a problem.
- Static Strength: The ability to exert maximum muscle force to lift, push, pull, or carry objects.
- Auditory Attention: The ability to focus on a single source of sound in the presence of other distracting sounds.
- Reaction Time: The ability to quickly respond (with the hand, finger, or foot) to a signal (sound, light, picture) when it appears.
- Dynamic Strength: The ability to exert muscle force repeatedly or continuously over time. This involves muscular endurance and resistance to muscle fatigue.
- Gross Body Coordination: The ability to coordinate the movement of your arms, legs, and torso together when the whole body is in motion.
- Rate Control: The ability to time your movements or the movement of a piece of equipment in anticipation of changes in the speed and/or direction of a moving object or scene.
- Depth Perception: The ability to judge which of several objects is closer or farther away from you, or to judge the distance between you and an object.
- Memorization: The ability to remember information such as words, numbers, pictures, and procedures.
- Speed of Closure: The ability to quickly make sense of, combine, and organize information into meaningful patterns.
- Gross Body Equilibrium: The ability to keep or regain your body balance or stay upright when in an unstable position.
- Response Orientation: The ability to choose quickly between two or more movements in response to two or more different signals (lights, sounds, pictures). It includes the speed with which the correct response is started with the hand, foot, or other body part.
- Speed of Limb Movement: The ability to quickly move the arms and legs.
- Explosive Strength: The ability to use short bursts of muscle force to propel oneself (as in jumping or sprinting), or to throw an object.
- Spatial Orientation: The ability to know your location in relation to the environment or to know where other objects are in relation to you.
- Dynamic Flexibility: The ability to quickly and repeatedly bend, stretch, twist, or reach out with your body, arms, and/or legs.
- Sound Localization: The ability to tell the direction from which a sound originated.
- Night Vision: The ability to see under low-light conditions.
- Peripheral Vision: The ability to see objects or movement of objects to one's side when the eyes are looking ahead.
- Glare Sensitivity: The ability to see objects in the presence of a glare or bright lighting.
Tools Used by Cooks, Restaurant
- Blenders
- Boning knives
- Charbroilers
- Chefs' knives
- Cimeter knives
- Commercial microwave ovens
- Convection ovens
- Conveyor ovens
- Filet knives
- Food slicing machines
- Food steamers
- Fryers
- Gas grills
- Griddles
- Grinders
- Meat and cheese slicing machines
- Meat saws
- Paring knives
- Pasta cookers
- Personal computers
- Pizza ovens
- Point of sale POS computer terminals
- Rotating rack ovens
- Rotisserie ovens
- Salamander ovens
- Smoking cabinets
- Utility cutlery
- Wok ranges
Technology Skills required for Cooks, Restaurant
- Food safety labeling systems
- Inventory management software
- Menu planning software
- Microsoft Excel
- Microsoft Office software
- Microsoft Outlook
- Microsoft Word
- Point of sale POS restaurant software
- Recipe cost control software