- Rotate and store food supplies.
Occupations with related tasks Save Table: XLSX CSV
- Maintain adequate supplies of items, such as clean linens, silverware, glassware, dishes, or trays.
- Carry food, dishes, trays, or silverware from kitchens or supply departments to serving counters.
- Perform serving, cleaning, or stocking duties in establishments, such as cafeterias or dining rooms, to facilitate customer service.
- Carry trays from food counters to tables for cafeteria patrons.
- Carry linens to or from laundry areas.
- Stock refrigerating units with wines or bottled beer or replace empty beer kegs.
- Fill beverage or ice dispensers.
- Stock cabinets or serving areas with condiments and refill condiment containers.
- Replenish supplies of food or equipment at steam tables or service bars.
- Stock vending machines with food.
- Run cash registers.
- Serve ice water, coffee, rolls, or butter to patrons.
- Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning.
- Wipe tables or seats with dampened cloths or replace dirty tablecloths.
- Set tables with clean linens, condiments, or other supplies.
- Greet and seat customers.
- Clean up spilled food or drink or broken dishes and remove empty bottles and trash.
- Locate items requested by customers.
- Serve food to customers when waiters or waitresses need assistance.
- Clean and polish counters, shelves, walls, furniture, or equipment in food service areas or other areas of restaurants and mop or vacuum floors.
- Wash glasses or other serving equipment at bars.
- Garnish foods and position them on tables to make them visible and accessible.
- Mix and prepare flavors for mixed drinks.
- Slice and pit fruit used to garnish drinks.
- Maintain adequate supplies of items, such as clean linens, silverware, glassware, dishes, or trays.
- Carry food, dishes, trays, or silverware from kitchens or supply departments to serving counters.
- Perform serving, cleaning, or stocking duties in establishments, such as cafeterias or dining rooms, to facilitate customer service.
- Carry trays from food counters to tables for cafeteria patrons.
- Carry linens to or from laundry areas.
- Stock refrigerating units with wines or bottled beer or replace empty beer kegs.
- Fill beverage or ice dispensers.
- Stock cabinets or serving areas with condiments and refill condiment containers.
- Replenish supplies of food or equipment at steam tables or service bars.
- Stock vending machines with food.
- Store food in designated containers and storage areas to prevent spoilage.
- Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
- Stock cupboards and refrigerators, and tend salad bars and buffet meals.
- Carry food supplies, equipment, and utensils to and from storage and work areas.
- Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
- Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.
- Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
- Portion and wrap food, or place it directly on plates for service to patrons.
- Take and record temperature of food and food storage areas, such as refrigerators and freezers.
- Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures.
- Package take-out foods or serve food to customers.
- Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
- Distribute food to waiters and waitresses to serve to customers.
- Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
- Remove trash and clean kitchen garbage containers.
- Weigh or measure ingredients.
- Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
- Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
- Use manual or electric appliances to clean, peel, slice, and trim foods.
- Scrape leftovers from dishes into garbage containers.
- Load dishes, glasses, and tableware into dishwashing machines.
- Make special dressings and sauces as condiments for sandwiches.
- Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
- Operate cash register, handle money, and give correct change.
- Keep records of the quantities of food used.
- Vacuum dining area and sweep and mop kitchen floor.
- Assemble meal trays with foods in accordance with patients' diets.
- Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
- Stir and strain soups and sauces.
- Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
- Prepare and serve a variety of beverages, such as coffee, tea, and soft drinks.
- Store food in designated containers and storage areas to prevent spoilage.
- Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
- Stock cupboards and refrigerators, and tend salad bars and buffet meals.
- Carry food supplies, equipment, and utensils to and from storage and work areas.
- Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
- Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.
- Place clean dishes, utensils, or cooking equipment in storage areas.
- Receive and store supplies.
- Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
- Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
- Wash dishes, glassware, flatware, pots, or pans, using dishwashers or by hand.
- Sort and remove trash, placing it in designated pickup areas.
- Sweep or scrub floors.
- Maintain kitchen work areas, equipment, or utensils in clean and orderly condition.
- Clean garbage cans with water or steam.
- Clean or prepare various foods for cooking or serving.
- Prepare and package individual place settings.
- Load or unload trucks that deliver or pick up food or supplies.
- Set up banquet tables.
- Place clean dishes, utensils, or cooking equipment in storage areas.
- Receive and store supplies.
- Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars.
- Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
- Restock kitchen supplies, rotate food, and stamp the time and date on food in coolers.
- Order supplies and stock them on shelves.
- Clean food preparation equipment, work areas, and counters or tables.
- Perform food preparation tasks, such as making sandwiches, carving meats, making soups or salads, baking breads or desserts, and brewing coffee or tea.
- Perform general cleaning activities in kitchen and dining areas.
- Grill, cook, and fry foods such as french fries, eggs, and pancakes.
- Plan work on orders so that items served together are finished at the same time.
- Take orders from customers and cook foods requiring short preparation times, according to customer requirements.
- Grill and garnish hamburgers or other meats, such as steaks and chops.
- Complete orders from steam tables, placing food on plates and serving customers at tables or counters.
- Accept payments, and make change or write charge slips as necessary.
- Restock kitchen supplies, rotate food, and stamp the time and date on food in coolers.
- Order supplies and stock them on shelves.
- Carry food, silverware, or linen on trays or use carts to carry trays.
- Load trays with accessories, such as eating utensils, napkins, or condiments.
- Stock service stations with items, such as ice, napkins, or straws.
- Place food servings on plates or trays according to orders or instructions.
- Clean or sterilize dishes, kitchen utensils, equipment, or facilities.
- Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guidelines, such as those for special diets, are followed.
- Take food orders and relay orders to kitchens or serving counters so they can be filled.
- Monitor food preparation or serving techniques to ensure that proper procedures are followed.
- Remove trays and stack dishes for return to kitchen after meals are finished.
- Record amounts and types of special food items served to customers.
- Prepare food items, such as sandwiches, salads, soups, or beverages.
- Determine where patients or patrons would like to eat their meals and help them get situated.
- Total checks, present them to customers, and accept payment for services.
- Examine trays to ensure that they contain required items.
- Carry food, silverware, or linen on trays or use carts to carry trays.
- Load trays with accessories, such as eating utensils, napkins, or condiments.
- Stock service stations with items, such as ice, napkins, or straws.
- Distribute food to servers.
- Replenish foods at serving stations.
- Plan, prepare, and deliver meals to individuals with special dietary needs.
- Communicate with customers regarding orders, comments, and complaints.
- Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes, and fountain equipment.
- Accept payment from customers, and make change as necessary.
- Perform cleaning duties, such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.
- Balance receipts and payments in cash registers.
- Request and record customer orders, and compute bills, using cash registers, multi-counting machines, or pencil and paper.
- Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars.
- Prepare daily food items, and cook simple foods and beverages, such as sandwiches, salads, soups, pizza, or coffee, using proper safety precautions and sanitary measures.
- Clean and organize eating, service, and kitchen areas.
- Monitor and order supplies or food items, and restock as necessary to maintain inventory.
- Brew coffee and tea, and fill containers with requested beverages.
- Serve customers in eating places that specialize in fast service and inexpensive carry-out food.
- Collect and return dirty dishes to the kitchen for washing.
- Wash dishes, glassware, and silverware after meals.
- Wrap menu items such as sandwiches, hot entrees, and desserts for serving or for takeout.
- Notify kitchen personnel of shortages or special orders.
- Prepare and serve cold drinks, frozen milk drinks, or desserts, using drink-dispensing, milkshake, or frozen-custard machines.
- Select food items from serving or storage areas and place them in dishes, on serving trays, or in take-out bags.
- Perform personnel activities, such as supervising and training employees.
- Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.
- Set up dining areas for meals, and clear them following meals.
- Add relishes and garnishes to food orders, according to instructions.
- Deliver orders to kitchens, and pick up and serve food when it is ready.
- Arrange tables and decorations according to instructions.
- Arrange reservations for patrons of dining establishments.
- Distribute food to servers.
- Replenish foods at serving stations.
- Plan, prepare, and deliver meals to individuals with special dietary needs.
- Order, receive, or stock supplies or retail products.
- Stock customer service stations with paper products or beverage preparation items.
- Receive and process customer payments.
- Prepare or serve hot or cold beverages, such as coffee, espresso drinks, blended coffees, or teas.
- Take customer orders and convey them to other employees for preparation.
- Clean or sanitize work areas, utensils, or equipment.
- Describe menu items to customers, or suggest products that might appeal to them.
- Clean service or seating areas.
- Serve prepared foods, such as muffins, biscotti, or bagels.
- Prepare or serve menu items, such as sandwiches or salads.
- Set up or restock product displays.
- Weigh, grind, or pack coffee beans for customers.
- Wrap, label, or date food items for sale.
- Provide customers with product details, such as coffee blend or preparation descriptions.
- Take out garbage.
- Slice fruits, vegetables, desserts, or meats for use in food service.
- Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.
- Demonstrate the use of retail equipment, such as espresso machines.
- Create signs to advertise store products or events.
- Order, receive, or stock supplies or retail products.
- Stock customer service stations with paper products or beverage preparation items.
- Stock, organize, and clean kitchens and cooking utensils.
- 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.
- Plan menus according to employers' needs and diet restrictions.
- 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.
- 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.
- Create and explore new cuisines.
- Serve meals and snacks to employing families and their guests.
- Travel with employers to vacation homes to provide meal preparation at those locations.
- Stock, organize, and clean kitchens and cooking utensils.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
- 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.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- 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.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- 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.
- 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.
- Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
- Evaluate new products for usefulness and suitability.
- Schedule parties and take reservations.
- 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.
- Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
