- Develop recipes and menus to address special nutrition needs, such as low glycemic, low histamine, or gluten- or allergen-free.
Occupations with related tasks Save Table: XLSX CSV
- Plan menus according to employers' needs and diet restrictions.
- Create and explore new cuisines.
- Peel, wash, trim, and cook vegetables and meats, and bake breads and pastries.
- Cool, package, label, and freeze foods for later consumption and provide instructions for reheating.
- Shop for or order food and kitchen supplies and equipment.
- Prepare meals in private homes according to employers' recipes or tastes, handling all meals for the family and possibly for other household staff.
- Keep records pertaining to menus, finances, and other business-related issues.
- Stock, organize, and clean kitchens and cooking utensils.
- Direct the operation and organization of kitchens and all food-related activities, including the presentation and serving of food.
- Specialize in preparing fancy dishes or food for special diets.
- Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events.
- Serve meals and snacks to employing families and their guests.
- Travel with employers to vacation homes to provide meal preparation at those locations.
- Plan menus according to employers' needs and diet restrictions.
- Create and explore new cuisines.
- Create drink recipes.
- Plan bar menus.
- Clean glasses, utensils, and bar equipment.
- Collect money for drinks served.
- Balance cash receipts.
- Check identification of customers to verify age requirements for purchase of alcohol.
- Clean bars, work areas, and tables.
- Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
- Take beverage orders from serving staff or directly from patrons.
- Serve wine, and bottled or draft beer.
- Plan, organize, and control the operations of a cocktail lounge or bar.
- Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.
- Serve snacks or food items to customers seated at the bar.
- Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.
- Slice and pit fruit for garnishing drinks.
- Ask customers who become loud and obnoxious to leave, or physically remove them.
- Arrange bottles and glasses to make attractive displays.
- Supervise the work of bar staff and other bartenders.
- Order or requisition liquors and supplies.
- Prepare appetizers such as pickles, cheese, and cold meats.
- Create drink recipes.
- Plan bar menus.
- Determine how food should be presented and create decorative food displays.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Check the quantity and quality of received products.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Record production or operational data on specified forms.
- Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
- Arrange for equipment purchases or repairs.
- Demonstrate new cooking techniques or equipment to staff.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Meet with sales representatives to negotiate prices or order supplies.
- Determine how food should be presented and create decorative food displays.
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
- Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
- Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.
- Perform various financial activities, such as cash handling, deposit preparation, and payroll.
- Resolve customer complaints regarding food service.
- Compile and balance cash receipts at the end of the day or shift.
- Present bills and accept payments.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Supervise and participate in kitchen and dining area cleaning activities.
- Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
- Record production, operational, and personnel data on specified forms.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- Estimate ingredients and supplies required to prepare a recipe.
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- Forecast staff, equipment, and supply requirements, based on a master menu.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- Develop equipment maintenance schedules and arrange for repairs.
- Greet and seat guests, and present menus and wine lists.
- Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
- Develop departmental objectives, budgets, policies, procedures, and strategies.
- Evaluate new products for usefulness and suitability.
- Schedule parties and take reservations.
- Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
- Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.
- Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
- Monitor and record food temperatures to ensure food safety.
- Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
- Rotate and store food supplies.
- Wash pots, pans, dishes, utensils, or other cooking equipment.
- Apportion and serve food to facility residents, employees, or patrons.
- Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
- Clean, cut, and cook meat, fish, or poultry.
- Direct activities of one or more workers who assist in preparing and serving meals.
- Train new employees.
- Take inventory of supplies and equipment.
- Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
- Bake breads, rolls, or other pastries.
- Monitor use of government food commodities to ensure that proper procedures are followed.
- Monitor menus and spending to ensure that meals are prepared economically.
- Compile and maintain records of food use and expenditures.
- Determine meal prices, based on calculations of ingredient prices.
- Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
- Develop new recipes for baked goods.
- Check products for quality, and identify damaged or expired goods.
- Set oven temperatures, and place items into hot ovens for baking.
- Combine measured ingredients in bowls of mixing, blending, or cooking machinery.
- Place dough in pans, molds, or on sheets, and bake in production ovens or on grills.
- Set time and speed controls for mixing machines, blending machines, or steam kettles so that ingredients will be mixed or cooked according to instructions.
- Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or icings, using scales or graduated containers.
- Observe color of products being baked, and adjust oven temperatures, humidity, or conveyor speeds accordingly.
- Check the quality of raw materials to ensure that standards and specifications are met.
- Check equipment to ensure that it meets health and safety regulations, and perform maintenance or cleaning, as necessary.
- Adapt the quantity of ingredients to match the amount of items to be baked.
- Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.
- Decorate baked goods, such as cakes or pastries.
- Roll, knead, cut, or shape dough to form sweet rolls, pie crusts, tarts, cookies, or other products.
- Direct or coordinate bakery deliveries.
- Order or receive supplies or equipment.
- Prepare or maintain inventory or production records.
- Operate slicing or wrapping machines.
- Develop new recipes for baked goods.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Season and cook food according to recipes or personal judgment and experience.
- Turn or stir foods to ensure even cooking.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Portion, arrange, and garnish food, and serve food to waiters or patrons.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Coordinate and supervise work of kitchen staff.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Substitute for or assist other cooks during emergencies or rush periods.
- Prepare relishes and hors d'oeuvres.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Bake breads, rolls, cakes, and pastries.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- Keep records and accounts.
- Plan and price menu items.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Confer with other staff to help plan establishments' menus.
- Provide guests with menus.
- Assign patrons to tables suitable for their needs and according to rotation so that servers receive an appropriate number of seatings.
- Greet guests and seat them at tables or in waiting areas.
- Answer telephone calls and respond to inquiries or transfer calls.
- Operate cash registers to accept payments for food and beverages.
- Speak with patrons to ensure satisfaction with food and service, to respond to complaints, or to make conversation.
- Take and prepare to-go orders.
- Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly and customers' concerns are addressed.
- Receive and record patrons' dining reservations.
- Inspect dining and serving areas to ensure cleanliness and proper setup.
- Inform patrons of establishment specialties and features.
- Inspect restrooms for cleanliness and availability of supplies, and clean restrooms when necessary.
- Assist other restaurant workers by serving food and beverages, or by bussing tables.
- Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service.
- Hire, train, and supervise food and beverage service staff.
- Prepare cash receipts after establishments close, and make bank deposits.
- Direct patrons to coatrooms and waiting areas, such as lounges.
- Plan parties or other special events and services.
- Prepare staff work schedules.
- Order or requisition supplies and equipment for tables and serving stations.
- Perform marketing and advertising services.
- Confer with other staff to help plan establishments' menus.
- Create specialty dishes and develop recipes to be used in dining facilities.
- Keep records required by government agencies regarding sanitation or food subsidies.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Maintain food and equipment inventories, and keep inventory records.
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
- Count money and make bank deposits.
- Establish standards for personnel performance and customer service.
- Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
- Greet guests, escort them to their seats, and present them with menus and wine lists.
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
- Schedule staff hours and assign duties.
- Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
- Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
- Review work procedures and operational problems to determine ways to improve service, performance, or safety.
- Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
- Order and purchase equipment and supplies.
- Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
- Monitor employee and patron activities to ensure liquor regulations are obeyed.
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
- Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
- Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
- Take dining reservations.
- Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
- Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
- Create specialty dishes and develop recipes to be used in dining facilities.
