Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

Other names for Cooks, Restaurant: Cook, Cook Apprentice, Dinner Cook, Executive Chef, Food Service Worker, Foreign Food Specialty Cook, Fry Cook, Garde Manger, Grill Cook, Ice Cream Chef, Larder Cook, Line Cook, Lunch Cook, Pastry Baker, Prep Cook (Preparation Cook), Railroad Cook, Roundsman, Sandwich Artist, Saucier, Sous Chef, Specialty Cook, Specialty Foods Cook, Station Cook, Vegetable Cook, Back Line Cook, Banquet Chef, Banquet Cook, Breakfast Cook, Broiler Chef or Cook, Chef, Chef de Froid,

• Plan and price menu items.
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, and serve food to waiters or patrons.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Substitute for or assist other cooks during emergencies or rush periods.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Coordinate and supervise work of kitchen staff.
• 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.
• Bake breads, rolls, cakes, and pastries.
• Prepare relishes and hors d'oeuvres.
• Keep records and accounts.

• Commercial use blenders
• Commercial use cutlery
• Commercial use broilers
• Commercial use cutlery
• Domestic knives
• Commercial use convection ovens
• Commercial use ovens
• Domestic knives
• Commercial use steamers
• Commercial use deep fryers
• Commercial use grills
• Commercial use griddles
• Commercial use food grinders
• Slicing machinery
• Cutting machinery
• Commercial use microwave ovens
• Commercial use cutlery
• Commercial use pasta cookers
• Personal computers
• Commercial use pizza ovens
• Point of sale POS terminal
• Commercial use ovens
• Commercial use rotisseries
• Commercial use ovens
• Commercial use food slicers
• Commercial use smokers or smoke ovens
• Domestic knives
• Commercial use ranges

Materials requirements planning logistics and supply chain software

Inventory management software

Data base user interface and query software

Compliance software

Point of sale POS software