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LC control 85032173
LC classificationTX649
Topical headingCooks
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See alsoFood service employees
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Found inDictionary of occupational titles, via WWW, Aug. 19, 2016 (313.131-014 CHEF (hotel & rest.) alternate titles: cook, chief; kitchen chef. Supervises, coordinates, and participates in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, or other establishment: Estimates food consumption, and requisitions or purchases foodstuffs. Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. Selects and develops recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation. Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods. Cooks or otherwise prepares food according to recipe [COOK (hotel & rest.) 313.361-014]. Cuts, trims, and bones meats and poultry for cooking. Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing. Carves meats. May employ, train, and discharge workers. May maintain time and payroll records. May plan menus. May supervise kitchen staff, plan menus, purchase foodstuffs, and not prepare and cook foods [EXECUTIVE CHEF (hotel & rest.) 187.167-010]. May be designated according to cuisine specialty as Chef, French (hotel & rest.); Chef, German (hotel & rest.); Chef, Italian (hotel & rest.); or according to food specialty as Chef, Broiler Or Fry (hotel & rest.); Chef, Saucier (hotel & rest.). May supervise worker preparing food for banquet and be designated Banquet Chef (hotel & rest.). ONET crosswalk: Chefs and Head Cooks)
Dictionary of occupational titles, via WWW, Aug. 19, 2016 (313.131-026 SOUS CHEF (hotel & rest.) alternate titles: chef assistant; chef, under; executive-chef assistant; supervising-chef assistant. Supervises and coordinates activities of COOKS (hotel & rest.) and other workers engaged in preparing and cooking foodstuffs: Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Assumes responsibility for kitchen in absence of EXECUTIVE CHEF (hotel & rest.). In establishments not employing EXECUTIVE CHEF (hotel & rest.), may be designated Supervising Chef (hotel & rest.))
Dictionary of occupational titles, via WWW, Aug. 19, 2016 (187.161-010 EXECUTIVE CHEF (hotel & rest.) alternate titles: chef de cuisine; chef, head; manager, food production. Coordinates activities of and directs indoctrination and training of CHEFS (hotel & rest.); COOKS (hotel & rest.); and other kitchen workers engaged in preparing and cooking foods in hotels or restaurants to ensure an efficient and profitable food service: Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption, and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes. Hires and discharges employees. Familiarizes newly hired CHEFS (hotel & rest.) and COOKS (hotel & rest.) with practices of restaurant kitchen and oversees training of COOK APPRENTICES (hotel & rest.). Maintains time and payroll records. Establishes and enforces nutrition and sanitation standards for restaurant. May supervise or cooperate with STEWARD/STEWARDESS (hotel & rest.) in matters pertaining to kitchen, pantry, and storeroom)
Dictionary of occupational titles, via WWW, Aug. 19, 2016 (313.361-014 COOK (hotel & rest.) alternate titles: cook, restaurant. May be designated according to meal cooked or shift worked as Cook, Dinner (hotel & rest.); Cook, Morning (hotel & rest.); or according to food item prepared as Cook, Roast (hotel & rest.); or according to method of cooking as Cook, Broiler (hotel & rest.). May substitute for and relieve or assist other cooks during emergencies or rush periods and be designated Cook, Relief (hotel & rest.). May prepare and cook meals for institutionalized patients requiring special diets and be designated Food-Service Worker (hotel & rest.). May be designated: Cook, Dessert (hotel & rest.); Cook, Fry (hotel & rest.); Cook, Night (hotel & rest.); Cook, Sauce (hotel & rest.); Cook, Soup (hotel & rest.); Cook, Special Diet (hotel & rest.); Cook, Vegetable (hotel & rest.); 313.374-010 COOK, FAST FOOD (hotel & rest.); 315.361-010 COOK (any industry) alternate titles: cook, mess. May be designated according to work location as Cook, Camp (any industry); Cook, Institution (any industry); Cook, Ranch (agriculture); Cook, Ship (water trans.); 313.361-026 COOK, SPECIALTY (hotel & rest.) May be designated according to food item prepared as Cook, Fish And Chips (hotel & rest.); 313.361-030 COOK, SPECIALTY, FOREIGN FOOD (hotel & rest.); May be designated according to type of food specialty prepared as Cook, Chinese-Style Food (hotel & rest.); Cook, Italian-Style Food (hotel & rest.); Cook, Kosher-Style Food (hotel & rest.); Cook, Spanish-Style Food (hotel & rest.); 313.381-026 COOK, PASTRY (hotel & rest.) alternate titles: baker, cake; baker, pastry; cake maker; 313.381-030 COOK, SCHOOL CAFETERIA (hotel & rest.); 313.374-014 COOK, SHORT ORDER (hotel & rest.); 313.381-022 COOK, BARBECUE (hotel & rest.) When cooking whole pigs, may be designated Cook, Roast Pig (hotel & rest.); 305.281-010 COOK (domestic ser.))
O*NET - Occupational Information Network, via WWW, Aug. 19, 2016 (Chefs and Head Cooks. Definition: Direct preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. May participate in cooking; Cooks, Restaurant. Definition: Prepare, season, and cook soups, meats, vegetables, desserts, and other foodstuffs in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu; Cooks, Institution or Cafeteria. Definition: Prepare and cook family-style meals for institutions such as schools, hospitals, or cafeterias. Usually prepare meals in large quantities rather than to individual order. May cook for employees in office building or other large facility; Cooks, Short Order. Definition: Prepare and cook to order a variety of foods that require only a short preparation time. May take order from customers and serve patrons at counters or tables. Exclude cooks, specialty fast foods)