How do they match: Cooks, Restaurant

  • Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
  • Coordinate and supervise work of kitchen staff.
  • Season and cook food according to recipes or personal judgment and experience.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

  • Coordinate activities of food service staff.
  • Estimate supplies, ingredients, or staff requirements for food preparation activities.