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.

  • Assess equipment functioning.
  • Coordinate activities of food service staff.
  • Estimate supplies, ingredients, or staff requirements for food preparation activities.
  • Maintain food, beverage, or equipment inventories.
  • Serve food or beverages.