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.

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; then 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. Plan and price menu items.

Food Production -- Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques. Customer and Personal Service -- Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Active Listening -- Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Reading Comprehension -- Understanding written sentences and paragraphs in work related documents. Speaking -- Talking to others to convey information effectively. Active Learning -- Understanding the implications of new information for both current and future problem-solving and decision-making. Instructing -- Teaching others how to do something. Learning Strategies -- Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. Social Perceptiveness -- Being aware of others' reactions and understanding why they react as they do. Coordination -- Adjusting actions in relation to others' actions.

Problem Sensitivity -- The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. Near Vision -- The ability to see details at close range (within a few feet of the observer). Time Sharing -- The ability to shift back and forth between two or more activities or sources of information (such as speech, sounds, touch, or other sources). Information Ordering -- The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations). Manual Dexterity -- The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects. Oral Expression -- The ability to communicate information and ideas in speaking so others will understand. Oral Comprehension -- The ability to listen to and understand information and ideas presented through spoken words and sentences. Speech Clarity -- The ability to speak clearly so others can understand you. Speech Recognition -- The ability to identify and understand the speech of another person. Deductive Reasoning -- The ability to apply general rules to specific problems to produce answers that make sense.

Getting Information -- Observing, receiving, and otherwise obtaining information from all relevant sources. Monitor Processes, Materials, or Surroundings -- Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. Inspecting Equipment, Structures, or Material -- Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. Identifying Objects, Actions, and Events -- Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Handling and Moving Objects -- Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. Training and Teaching Others -- Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. Communicating with Supervisors, Peers, or Subordinates -- Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Making Decisions and Solving Problems -- Analyzing information and evaluating results to choose the best solution and solve problem