Occupation information for Cooks, Restaurant District Of Columbia

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Typical education needed for entry: No formal educational credential

Typical work experience needed for a job in this occupation: Less than 5 years work experience

Typical on-the-job training once you have a job in this occupation: 1 to 12 months on-the-job training

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• 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.

Tools:

• Commercial use blenders
• Commercial use broilers
• Commercial use cutlery
• Commercial use ovens
• Domestic knives

Technology:

• Compliance software
• Data base user interface and query software
• Electronic mail software
• Inventory management software
• Materials requirements planning logistics and supply chain software

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