According to people in this career, the main tasks are...
| Task | Importance |
|---|---|
| Monitor and record food temperatures to ensure food safety. | 94% |
| Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served. | 93% |
| Rotate and store food supplies. | 91% |
| Wash pots, pans, dishes, utensils, or other cooking equipment. | 91% |
| Apportion and serve food to facility residents, employees, or patrons. | 91% |
| Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation. | 91% |
| Clean, cut, and cook meat, fish, or poultry. | 90% |
| Monitor use of government food commodities to ensure that proper procedures are followed. | 88% |
| Direct activities of one or more workers who assist in preparing and serving meals. | 87% |
| Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability. | 86% |
| Monitor menus and spending to ensure that meals are prepared economically. | 86% |
| Compile and maintain records of food use and expenditures. | 86% |
| Train new employees. | 85% |
| Take inventory of supplies and equipment. | 84% |
| Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. | 83% |
| Bake breads, rolls, or other pastries. | 75% |
| Determine meal prices, based on calculations of ingredient prices. | 74% |
