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.
  • Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.

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