How do they match: Cooks, Restaurant

  • Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
  • 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.