Kitchen

Tasks

• Clean and sanitize work areas, equipment, utensils, dishes, or silverware.

• Store food in designated containers and storage areas to prevent spoilage.

• Portion and wrap the food, or place it directly on plates for service to patrons.

• Take and record temperature of food and food storage areas, such as refrigerators and freezers.

• Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures.

• Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.

• Package take-out foods or serve food to customers.

• Stock cupboards and refrigerators, and tend salad bars and buffet meals.

• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.

• Carry food supplies, equipment, and utensils to and from storage and work areas.

• Distribute food to waiters and waitresses to serve to customers.

• Cut, slice or grind meat, poultry, and seafood to prepare for cooking.

• Remove trash and clean kitchen garbage containers.

• Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.

• Weigh or measure ingredients.

• Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.

• Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.

• Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.

• Use manual or electric appliances to clean, peel, slice, and trim foods.

• Scrape leftovers from dishes into garbage containers.

• Load dishes, glasses, and tableware into dishwashing machines.

• Make special dressings and sauces as condiments for sandwiches.

• Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.

• Operate cash register, handle money, and give correct change.

• Keep records of the quantities of food used.

• Vacuum dining area and sweep and mop kitchen floor.

• Assemble meal trays with foods in accordance with patients' diets.

• Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.

• Stir and strain soups and sauces.

• Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.

• Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.

Knowledge

• Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.

• 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.