Cooks, Institution and Cafeteria

• Clean, cut, and cook meat, fish, or poultry.
• Apportion and serve food to facility residents, employees, or patrons.
• Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
• Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
• Wash pots, pans, dishes, utensils, and other cooking equipment.
• Direct activities of one or more workers who assist in preparing and serving meals.
• Compile and maintain records of food use and expenditures.
• Take inventory of supplies and equipment.
• Bake breads, rolls, and other pastries.
• Train new employees.

Source: O*NET OnLine information for Cooks, Institution and Cafeteria.

• Time Management - Managing one's own time and the time of others.
• Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Service Orientation - Actively looking for ways to help people.
• Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
• Speaking - Talking to others to convey information effectively.
• Operation Monitoring - Watching gauges, dials, or other indicators to make sure a machine is working properly.
• Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
• Coordination - Adjusting actions in relation to others' actions.

Source: O*NET OnLine information for Cooks, Institution and Cafeteria.