According to people in this career, the main tasks are...
| Task | Importance |
|---|---|
| Clean and sanitize work areas, equipment, utensils, dishes, or silverware. | 95% |
| Operate cash register, handle money, and give correct change. | 94% |
| Store food in designated containers and storage areas to prevent spoilage. | 92% |
| Portion and wrap food, or place it directly on plates for service to patrons. | 91% |
| Take and record temperature of food and food storage areas, such as refrigerators and freezers. | 91% |
| Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures. | 90% |
| Keep records of the quantities of food used. | 90% |
| Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets. | 89% |
| Package take-out foods or serve food to customers. | 89% |
| Stock cupboards and refrigerators, and tend salad bars and buffet meals. | 87% |
| Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving. | 87% |
| Carry food supplies, equipment, and utensils to and from storage and work areas. | 87% |
| Vacuum dining area and sweep and mop kitchen floor. | 86% |
| Distribute food to waiters and waitresses to serve to customers. | 86% |
| Cut, slice or grind meat, poultry, and seafood to prepare for cooking. | 86% |
| Remove trash and clean kitchen garbage containers. | 86% |
| Weigh or measure ingredients. | 85% |
| Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas. | 85% |
| Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items. | 85% |
| Assemble meal trays with foods in accordance with patients' diets. | 84% |
| Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items. | 84% |
| Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments. | 83% |
| Use manual or electric appliances to clean, peel, slice, and trim foods. | 83% |
| Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients. | 81% |
| Scrape leftovers from dishes into garbage containers. | 81% |
| Stir and strain soups and sauces. | 79% |
| Load dishes, glasses, and tableware into dishwashing machines. | 78% |
| Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving. | 77% |
| Prepare and serve a variety of beverages, such as coffee, tea, and soft drinks. | 76% |
| Make special dressings and sauces as condiments for sandwiches. | 75% |
| Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads. | 75% |
