- Examine trays to ensure that they contain required items.
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- Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
- Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
- Inspect and pack the final product.
- Record production and test data for each food product batch, such as the ingredients used, temperature, test results, and time cycle.
- Clean and sterilize vats and factory processing areas.
- Set up, operate, and tend equipment that cooks, mixes, blends, or processes ingredients in the manufacturing of food products, according to formulas or recipes.
- Mix or blend ingredients, according to recipes, using a paddle or an agitator, or by controlling vats that heat and mix ingredients.
- Follow recipes to produce food products of specified flavor, texture, clarity, bouquet, or color.
- Give directions to other workers who are assisting in the batchmaking process.
- Select and measure or weigh ingredients, using English or metric measures and balance scales.
- Press switches and turn knobs to start, adjust, and regulate equipment, such as beaters, extruders, discharge pipes, and salt pumps.
- Determine mixing sequences, based on knowledge of temperature effects and of the solubility of specific ingredients.
- Observe and listen to equipment to detect possible malfunctions, such as leaks or plugging, and report malfunctions or undesirable tastes to supervisors.
- Observe gauges and thermometers to determine if the mixing chamber temperature is within specified limits, and turn valves to control the temperature.
- Turn valve controls to start equipment and to adjust operation to maintain product quality.
- Modify cooking and forming operations based on the results of sampling processes, adjusting time cycles and ingredients to achieve desired qualities, such as firmness or texture.
- Inspect vats after cleaning to ensure that fermentable residue has been removed.
- Fill processing or cooking containers, such as kettles, rotating cookers, pressure cookers, or vats, with ingredients, by opening valves, by starting pumps or injectors, or by hand.
- Manipulate products, by hand or using machines, to separate, spread, knead, spin, cast, cut, pull, or roll products.
- Cool food product batches on slabs or in water-cooled kettles.
- Place products on carts or conveyors to transfer them to the next stage of processing.
- Homogenize or pasteurize material to prevent separation or to obtain prescribed butterfat content, using a homogenizing device.
- Grade food products according to government regulations or according to type, color, bouquet, and moisture content.
- Operate refining machines to reduce the particle size of cooked batches.
- Formulate or modify recipes for specific kinds of food products.
- Examine, feel, and taste product samples during production to evaluate quality, color, texture, flavor, and bouquet, and document the results.
- Test food product samples for moisture content, acidity level, specific gravity, or butter-fat content, and continue processing until desired levels are reached.
- Inspect and pack the final product.
- Observe, feel, taste, or otherwise examine products during and after processing to ensure conformance to standards.
- Test products for moisture content, using moisture meters.
- Set temperature and time controls, light ovens, burners, driers, or roasters, and start equipment, such as conveyors, cylinders, blowers, driers, or pumps.
- Observe temperature, humidity, pressure gauges, and product samples and adjust controls, such as thermostats and valves, to maintain prescribed operating conditions for specific stages.
- Observe flow of materials and listen for machine malfunctions, such as jamming or spillage, and notify supervisors if corrective actions fail.
- Record production data, such as weight and amount of product processed, type of product, and time and temperature of processing.
- Weigh or measure products, using scale hoppers or scale conveyors.
- Operate or tend equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products.
- Signal coworkers to synchronize flow of materials.
- Read work orders to determine quantities and types of products to be baked, dried, or roasted.
- Fill or remove product from trays, carts, hoppers, or equipment, using scoops, peels, or shovels, or by hand.
- Take product samples during or after processing for laboratory analyses.
- Clear or dislodge blockages in bins, screens, or other equipment, using poles, brushes, or mallets.
- Start conveyors to move roasted grain to cooling pans and agitate grain with rakes as blowers force air through perforated bottoms of pans.
- Open valves, gates, or chutes or use shovels to load or remove products from ovens or other equipment.
- Clean equipment with steam, hot water, and hoses.
- Smooth out products in bins, pans, trays, or conveyors, using rakes or shovels.
- Install equipment, such as spray units, cutting blades, or screens, using hand tools.
- Push racks or carts to transfer products to storage, cooling stations, or the next stage of processing.
- Observe, feel, taste, or otherwise examine products during and after processing to ensure conformance to standards.
- Test products for moisture content, using moisture meters.
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- 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.
- Season and cook food according to recipes or personal judgment and experience.
- Coordinate and supervise work of kitchen staff.
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
- Turn or stir foods to ensure even cooking.
- Substitute for or assist other cooks during emergencies or rush periods.
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
- Bake breads, rolls, cakes, and pastries.
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- Keep records and accounts.
- Prepare relishes and hors d'oeuvres.
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
- 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.
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
- Check the quantity and quality of received products.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Monitor sanitation practices to ensure that employees follow standards and regulations.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Supervise or coordinate activities of cooks or workers engaged in food preparation.
- Order or requisition food or other supplies needed to ensure efficient operation.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
- 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.
- Determine how food should be presented and create decorative food displays.
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
- Recruit and hire staff, such as cooks and other kitchen workers.
- Record production or operational data on specified forms.
- Meet with sales representatives to negotiate prices or order supplies.
- Arrange for equipment purchases or repairs.
- Demonstrate new cooking techniques or equipment to staff.
- 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.
- Check the quantity and quality of received products.
- Check the quality of raw or cooked food products to ensure that standards are met.
- Receive, inspect, and store meat upon delivery to ensure meat quality.
- Prepare and place meat cuts and products in display counter to appear attractive and catch the shopper's eye.
- Wrap, weigh, label, and price cuts of meat.
- Cut, trim, bone, tie, and grind meats, such as beef, pork, poultry, and fish, to prepare in cooking form.
- Prepare special cuts of meat ordered by customers.
- Estimate requirements and order or requisition meat supplies to maintain inventories.
- Shape, lace, and tie roasts, using boning knife, skewer, and twine.
- Record quantity of meat received and issued to cooks or keep records of meat sales.
- Supervise other butchers or meat cutters.
- Cure, smoke, tenderize, and preserve meat.
- Negotiate with representatives from supply companies to determine order details.
- Clean and sanitize meat cases and cutting equipment.
- Receive, inspect, and store meat upon delivery to ensure meat quality.
- Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
- Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
- Weigh meats and tag containers for weight and contents.
- Cut and trim meat to prepare for packing.
- Separate meats and byproducts into specified containers and seal containers.
- Process primal parts into cuts that are ready for retail use.
- Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sized pieces, preparing and adding vegetables or applying sauces or breading.
- Clean, trim, slice, and section carcasses for future processing.
- Remove parts, such as skin, feathers, scales or bones, from carcass.
- Obtain and distribute specified meat or carcass.
- Produce hamburger meat and meat trimmings.
- Clean and salt hides.
- Clean meat cutting equipment.
- Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
- Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
- Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.
- Read work orders, recipes, or formulas to determine cooking times and temperatures, and ingredient specifications.
- Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.
- Measure or weigh ingredients, using scales or measuring containers.
- Tend or operate and control equipment, such as kettles, cookers, vats and tanks, and boilers, to cook ingredients or prepare products for further processing.
- Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.
- Set temperature, pressure, and time controls, and start conveyers, machines, or pumps.
- Remove cooked material or products from equipment.
- Pour, dump, or load prescribed quantities of ingredients or products into cooking equipment, manually or using a hoist.
- Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary.
- Notify or signal other workers to operate equipment or when processing is complete.
- Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.
- Admit required amounts of water, steam, cooking oils, or compressed air into equipment, such as by opening water valves to cool mixtures to the desired consistency.
- Activate agitators and paddles to mix or stir ingredients, stopping machines when ingredients are thoroughly mixed.
- Operate auxiliary machines and equipment, such as grinders, canners, and molding presses, to prepare or further process products.
- Place products on conveyors or carts, and monitor product flow.
- Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
- Observe color of products being baked, and adjust oven temperatures, humidity, or conveyor speeds accordingly.
- 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.
- 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.
- Observe color of products being baked, and adjust oven temperatures, humidity, or conveyor speeds accordingly.
- Verify that prepared food meets requirements for quality and quantity.
- Order and take delivery of supplies.
- Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
- Prepare specialty foods, such as pizzas, fish and chips, sandwiches, or tacos, following specific methods that usually require short preparation time.
- Operate large-volume cooking equipment, such as grills, deep-fat fryers, or griddles.
- Wash, cut, and prepare foods designated for cooking.
- Prepare and serve beverages, such as coffee or fountain drinks.
- Clean food preparation areas, cooking surfaces, and utensils.
- Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
- Serve orders to customers at windows, counters, or tables.
- Clean, stock, and restock workstations and display cases.
- Maintain sanitation, health, and safety standards in work areas.
- Cook and package batches of food, such as hamburgers or fried chicken, prepared to order or kept warm until sold.
- Prepare dough, following recipe.
- Take food and drink orders and receive payment from customers.
- Pre-cook items, such as bacon, to prepare them for later use.
- Measure ingredients required for specific food items.
- Mix ingredients, such as pancake or waffle batters.
- Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
- Take out garbage.
- Verify that prepared food meets requirements for quality and quantity.
