Outline

The art of preparing and serving food and beverages for establishments. Preparations may include the butchering of meat, the baking of bread and pastry and the general decoration and preparation of food. Servicing may include buspersons, waiting, catering or bartending.

Tasks

	performed	performed	observed
	alone	with help
1. Food Preparation
-Understand the workings and maintenance of a cold kitchen	_____	_____	_____
-Select and prepare sauces	_____	_____	_____
-Perform short order cooking	_____	_____	_____
-Assist in preparation of main meals	_____	_____	_____
-Understand the use of a grill and other appliances	_____	_____	_____
-Assist in menu planning and purchasing	_____	_____	_____
-Wash, peel, cut and seed vegetables and fruits	_____	_____	_____
-Clean and cut meat, poultry and seafood	_____	_____	_____
-Flour and batter food to bread them	_____	_____	_____
-Stir and strain soups and sauces	_____	_____	_____
-Mix, knead and shape dough by hand or with a machine	_____	_____	_____
-Weigh and measure ingredients	_____	_____	_____
-Distribute supplies from storage and refrigerators to work station	_____	_____	_____
-Prepare food from packages and semi-prepared	_____	_____	_____
-Make, cut and present sandwiches	_____	_____	_____
-Cut, slice and prepare ingredients for salads	_____	_____	_____
-Prepare hot breakfasts and breakfast wagons	_____	_____	_____
-Understand the set up of a banquet kitchen and the organization of preparing food	_____	_____	_____
-Provide the proper temperature for serving and storing food	_____	_____	_____
-Prepare desserts, muffins, puddings and cookies	_____	_____	_____
-Perform the proper presentation of various dishes	_____	_____	_____
-Understand prep procedures and maintain prep levels	_____	_____	_____
-Understand the different cooking levels of meat	_____	_____	_____
-Learn how to handle, portion, prepare and present various types of food	_____	_____	_____
2. Food Presentation; Waitress/Waiter/Busperson
-Prepare counters or tables for meals with linen, silverware, glasses, flowers, etc.	_____	_____	_____
-Greet customers in a friendly manner	_____	_____	_____
-Present menus, make suggestions and inform of all specials	_____	_____	_____
-Take orders for food and beverages	_____	_____	_____
-Deliver food from kitchen	_____	_____	_____
-Serve food in the proper manner to patrons	_____	_____	_____
-Present bill to customer for payment and process the bill	_____	_____	_____
-Remove dishes and clean eating area after patrons departure	_____	_____	_____
-Ladle soups, portion desserts and brew coffee	_____	_____	_____
-Handle cash at the cash register	_____	_____	_____
-Check the completeness of the order before closing the transaction	_____	_____	_____
-Handle or redirect customer complaints	_____	_____	_____
-Set up dish stand with dishes and silverware, etc.	_____	_____	_____
-Clean and reset tables	_____	_____	_____
-Bring out any needed stock from the kitchen	_____	_____	_____
-Learn the different types of dining room service including, French, buffet, American, etc.	_____	_____	_____
-Process cash and credit card payments	_____	_____	_____
-Learn how to order and make drinks from the bar	_____	_____	_____
Buffet/Cafeteria Duties:
-Serve food from counters and steam tables to patron	_____	_____	_____
-Serve salads, vegetables, meat and bread	_____	_____	_____
-Ladle soup and sauces	_____	_____	_____
-Portion desserts and fill beverage cups and glasses	_____	_____	_____
-Scrub and polish counters, steam tables and other equipment	_____	_____	_____
-Replenish food at serving stations	_____	_____	_____
-Brew coffee and tea	_____	_____	_____
-Refill ice buckets and clean and stack dishes and bus pans	_____	_____	_____
Supplement for Catering Services
-Become familiar with the organization and assignment of tasks	_____	_____	_____
-Learn how to book room locations and dates for functions	_____	_____	_____
-Learn about function contracts	_____	_____	_____
-Send out Information to clients on functions and prices	_____	_____	_____
-Organize food and beverage functions	_____	_____	_____
-Plan and cost menus for special functions	_____	_____	_____
-Promote formats and choices	_____	_____	_____
-Make catering calls to public and business community and offer specials for functions	_____	_____	_____
-Assistant clients in function planning	_____	_____	_____
-Make reservations over the phone to slot into master list	_____	_____	_____
-Send out confirmation letters and printed materials for reservations	_____	_____	_____
-Follow up reservations if problems arise and be fully aware of cancellations policies	_____	_____	_____
-Arrange tables and decorations	_____	_____	_____
-Prepare master list of hors d'oeuvres, main dishes, and desserts, including presentation and preparation	_____	_____	_____
-Brief food servers on how to serve and present food and beverages	_____	_____	_____
-Organize and plan the bar area and instruct bartenders	_____	_____	_____
-Organize all clean up and return of any rented equipment, utensils or dishes	_____	_____	_____
-Order and receive all food and alcohol items	_____	_____	_____
Supplement for Butcher's Assistant
-Cut and trim standard cuts of meat to shape and size	_____	_____	_____
-Use hand tools and power equipment	_____	_____	_____
-Cut meat for displays or custom orders	_____	_____	_____
-Cut fresh or frozen meat and poultry into individual portions	_____	_____	_____
-Trim off excess fat and scrape bone dust	_____	_____	_____
-Clean and cut fish and poultry	_____	_____	_____
-Set up and operate grinder, power mixer and patty forming machines to prepare meat	_____	_____	_____
-Weigh meats for conformity to standards	_____	_____	_____
-Feed meat through roller-cutter to form steaks or cutlets	_____	_____	_____
-Spread bread crumbs over cutlets	_____	_____	_____
-Pack products in lined containers or trays	_____	_____	_____
-Cut out bones from meat cuts	_____	_____	_____
-Wrap and weigh meat for customers	_____	_____	_____
-Collect payments for sales	_____	_____	_____
-Receive and store meat	_____	_____	_____
-Unload meat and poultry from delivery trucks	_____	_____	_____
-Count and weigh incoming articles and compare results against invoices	_____	_____	_____
-Cut meat into small pieces suitable for meat cutting	_____	_____	_____
-Clean grinders, meat containers and storage rooms	_____	_____	_____
-Examine and rotate meat in storage to avoid spoilage	_____	_____	_____
Supplement for Baker's Assistant
-Prepare dough in mixing bins	_____	_____	_____
-Mix, knead and shape dough for breads, rolls, etc.	_____	_____	_____
-Cut dough into uniform portions by hand or by machine	_____	_____	_____
-Place pans of dough into the oven to bake	_____	_____	_____
-Remove baked products from the oven	_____	_____	_____
-Trim excess products from molds and remove products	_____	_____	_____
-Grease, line or dust pans for bakery preparation	_____	_____	_____
-Clean equipment using brushes and cleaner	_____	_____	_____
-Lift and dump containers of material to help load and unload machines	_____	_____	_____
-Move and distribute bakery supplies and products into production area	_____	_____	_____
-Assist baker in the production of baked goods	_____	_____	_____
-Work on conveyor belt or bench	_____	_____	_____
-Stack, count, wrap, pack and weigh bakery products	_____	_____	_____
-Trim edges of products	_____	_____	_____
-Form cartons and place labels inside or on packages	_____	_____	_____
-Feed materials from filling, icing, depositing, enrobing and slicing to packaging and other machines	_____	_____	_____
-Decorate cakes and pastries with icing	_____	_____	_____
-Fill icing bags with icing or pastry cream	_____	_____	_____
-Cut and shape cakes and cookies into sizes	_____	_____	_____
-Package decorated products	_____	_____	_____
-Mix icing and other final preparations	_____	_____	_____
-Store supplies in designated areas	_____	_____	_____
-Remove any misformed products	_____	_____	_____
-Stack trays and containers	_____	_____	_____
Supplement for Bartender
-Deal with guests, complaints and recognizing customer over-indulgence	_____	_____	_____
-Order and receive alcohol	_____	_____	_____
-Understand the use of all tools of the trade	_____	_____	_____
-Know how to mix all cocktails and drinks and the methods of mixing	_____	_____	_____
-Carry and serve a tray of drinks properly	_____	_____	_____
-Understand bar layout and keep all areas clean	_____	_____	_____
-Understand the use of liquor licenses and laws	_____	_____	_____
-Adhere to personal appearance and hygiene	_____	_____	_____
-Process cash and credit card payments	_____	_____	_____
-Keep the bar stocked from storage areas	_____	_____	_____
-Maintain inventories	_____	_____	_____
-Be aware of all types of liquor, beer and wines	_____	_____	_____
ADDITIONAL TASKS
	_____	_____	_____
	_____	_____	_____
	_____	_____	_____
	_____	_____	_____

Equipment Used

Measuring Utensils ______
Scales _____
Cutting Machines _____
Food Processor _____
Coffee Machine _____
Cash Register _____
Grinder _____
Power Mixer _____
Patty Forming Machine _____
Roller Mixer ______
Bakery Ovens _____
Decorating Nozzles and Bags _____
Trays _____

Related Positions

Food Tester
Baker
Dietician
Candy Maker
Chef Trainee
Food Products Salesperson
Fast-Food Preparer
Food Scientist
Restaurant Manager
Hotel and Hospitality Management
Butcher
Nutritionist