s are the mainstay of the food service industry. They can work in restaurants, cafeterias, lunchrooms, hotels, cruise liners and other places that prepare and serve food.
Cooks primary plan menus and prepare food for customers. Their specific responsibilities vary depending on the type and size of the institution for which they work.
In a larger restaurant with several employees you can typically expect to find a number of cooks and chefs together with kitchen workers, such as food prep employees.
Responsibilities may include washing and cutting fruits and vegetables, trimming meat and keeping an eye on stove tops and ovens.
A cook should have the ability to coordinate and organize operational procedures as well as working fast and efficiently.
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