Cook

National (OA)

Documents

Individual state requirements may vary. Please contact your local apprenticeship office to ensure this version is suitable to your state’s requirements.

Work Process Schedule

Work Process Content

On the Job Training

Anonymous

Skills

COMPETENCY CHECKLIST

Clean food preparation areas, facilities, or equipment.
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Inspect facilities, equipment or supplies to ensure conformance to standards.
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Cook foods.
Turn or stir foods to ensure even cooking.
Season and cook food according to recipes or personal judgment and experience.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Prepare relishes and hors d'Oeuvres
Check quality of foods or supplies.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Assess equipment functioning.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Maintain food, beverage, or equipment inventories.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Arrange food for serving.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Serve food or beverages.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Measure ingredients.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Mix ingredients.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Prepare foods for cooking or serving.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Coordinate activities of food service staff.
Coordinate and supervise work of kitchen staff.
Estimate supplies, ingredients, or staff requirements for food preparation activities.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
Order materials, supplies, or equipment.
Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
Assist chefs or caterers with food or drink preparation.
Substitute for or assist other cooks during emergencies or rush periods.
Cut cooked or raw foods.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Plan menu options.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Record operational or production data.
Keep records and accounts.
Prepare breads or doughs.
Bake breads, rolls, cakes, and pastries.
Determine prices for menu items.

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