- Industri: Government; Labor
- Number of terms: 77176
- Number of blossaries: 0
- Company Profile:
A professional who prepares sandwiches to individual order of customers. Respnsibilities include:
* Receives sandwich orders from customers.
* Slices cold meats and cheese by hand or machine.
* Selects and cuts bread, such as white, whole wheat, or rye, and toasts or grills bread, according to order.
* Places meat or filling and garnish, such as chopped or sliced onion and lettuce, between bread slices.
* Prepares garnishes for sandwiches, such as sliced tomatoes and pickles.
* May cook, mix, and season ingredients to make dressings, fillings, and spreads.
* May fry hamburgers, bacon, steaks, and eggs for hot sandwiches.
* May butter bread slices, using knife.
Industry:Professional careers
A professional who brews coffee, tea, and chocolate, using coffee urns, drip or vacuum coffee makers, teapots, drink mixers, and other kitchen equipment.
* Performs various duties to assist in filling customers' orders, such as cooking hot cakes and waffles, boiling eggs, and making toast.
* Cleans and polishes utensils and equipment used in food and beverage preparation.
* May serve coffee.
* May prepare and issue iced beverages, such as coffee, tea, and fountain or bottled drinks, to be served by counter attendant, lunchroom or coffee shop.
Industry:Professional careers
A professional who brews coffee, tea, and chocolate, using coffee urns, drip or vacuum coffee makers, teapots, drink mixers, and other kitchen equipment.
* Performs various duties to assist in filling customers' orders, such as cooking hot cakes and waffles, boiling eggs, and making toast.
* Cleans and polishes utensils and equipment used in food and beverage preparation.
* May serve coffee.
* May prepare and issue iced beverages, such as coffee, tea, and fountain or bottled drinks, to be served by counter attendant, lunchroom or coffee shop.
Industry:Professional careers
A professional who prepares salads, appetizers, sandwich fillings, and other cold dishes. Respnsibilities include:
* Washes, peels, slices, and mixes vegetables, fruits, or other ingredients for salads, cold plates, and garnishes.
* Carves and slices meats and cheese.
* Portions and arranges food on serving dishes.
* Prepares fruit or seafood cocktails and hors d'oeuvres.
* Measures and mixes ingredients to make salad dressings, cocktail sauces, gelatin salads, cold desserts, and waffles, following recipes.
* Makes sandwiches to order.
* Brews tea and coffee.
* Prepares breakfast and dessert fruits, such as melons, grapefruit, and bananas.
* Portions fruit sauces and juices.
* Distributes food to waiters/waitresses to serve to customers.
* May serve food to customers.
* May be designated Salad Maker when specializing in making salads.
Industry:Professional careers
A professional who assists workers engaged in preparing foods for hotels, restaurants, or ready-to-serve packages by performing any combination of following duties. Respnsibilities include:
* Washes, peels, cuts, and seeds vegetables and fruits.
* Cleans, cuts, and grinds meats, poultry, and seafood.
* Dips food items in crumbs, flour, and batter to bread them.
* Stirs and strains soups and sauces.
* Weighs and measures designated ingredients.
* Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
* Stores foods in designated areas, utilizing knowledge of temperature requirements and food spoilage.
* Cleans work areas, equipment and utensils, segregates and removes garbage, and steam-cleans or hoses garbage containers.
* Distributes supplies, utensils, and portable equipment, using handtruck.
* May be designated according to worker assisted as Cook Helper, Broiler or Fry; Cook Helper, Dessert; Cook Helper, Vegetable; Pantry Goods Maker Helper.
* Performs other duties as described under helper master title.
Industry:Professional careers
A professional who supervises kitchen employees not actively engaged in cooking to ensure clean, efficient, and economical food service. Respnsibilities include:
* Assigns kitchen helper and other noncooking employees to such activities as dishwashing and silver cleaning.
* Inspects kitchens, workrooms, and equipment for cleanliness and order.
* Hires and discharges employees, and posts time and production records.
* Observes and evaluates employees' performance to devise methods for improving efficiency and guard against theft and wastage.
* Takes inventories of china, silverware, and glassware.
* Reports shortages and requisitions replacement of equipment from steward/stewardess or purchasing agent.
* May be working supervisor in establishments employing an executive chef, who devotes full time to supervising kitchen employees.
* May be designated according to area of work as Pantry Steward/Stewardess.
Industry:Professional careers
A professional who performs any combination of following duties to maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition. Respnsibilities include:
* Sweeps and mops floors.
* Washes worktables, walls, refrigerators, and meat blocks.
* Segregates and removes trash and garbage and places it in designated containers.
* Steam-cleans or hoses-out garbage cans.
* Sorts bottles, and breaks disposable ones in bottle-crushing machine.
* Washes pots, pans, and trays by hand.
* Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine.
* Polishes silver, using burnishing-machine tumbler, chemical dip, buffing wheel, and hand cloth.
* Holds inverted glasses over revolving brushes to clean inside surfaces.
* Transfers supplies and equipment between storage and work areas by hand or by use of handtruck.
* Sets up banquet tables.
* Washes and peels vegetables, using knife or peeling machine.
* Loads or unloads trucks picking up or delivering supplies and food.
Industry:Professional careers
A professional who performs any combination of tasks involved in cleaning ship's galleys, bakery, and butcher shop. Respnsibilities include:
* Cleans pots and pans, dishes, chopping blocks, and service stations, by hand or using dishwashing machine.
* Polishes silver chafing dishes and coffee pots.
* Places washed glasses in rack to prevent breakage.
* Defrosts and cleans reefers and iceboxes.
* Cleans and culls vegetables and fruits.
* Dumps garbage and cleans can.
* Swabs deck of assigned area.
* Carries supplies from reefers and storerooms to galleys, pantries, bakery, and butcher shop.
* Stocks serving stations with dishes and stores.
* May be designated according to type of work performed as Baker Scullion; Butcher Scullion; Glass Scullion; Silverware Washer; Vegetable Scullion; or according to area to which assigned as Main-Galley Scullion.
* May give directions to workers and be designated Scullion Chief.
* When work is performed on cargo ship, is usually known as Utility Hand.
Industry:Professional careers
A professional who spreads silverware on absorbent cloth to remove moisture.
* Wraps individual place settings in napkins or inserts them with prescribed accessory condiments in plastic bag and closes bag with electric sealer.
* May immerse silverware in cleaning solution to remove soap stains before wrapping.
* May place tarnished and bent eating utensils aside.
Industry:Professional careers
A professional who supervises employees engaged in serving food in hospital, nursing home, school, or similar institutions, and in maintaining cleanliness of food service areas and equipment. Respnsibilities include:
* Trains workers in performance of duties.
* Assigns and coordinates work of employees to promote efficiency of operations.
* Supervises serving of meals.
* Inspects kitchen and dining areas and kitchen utensils and equipment to ensure sanitary standards are met.
* Keeps records, such as amount and cost of meals served and hours worked by employees.
* Requisitions and inspects foodstuffs, supplies, and equipment to maintain stock levels and ensure standards of quality are met.
* Prepares work schedules and evaluates work performance of employees.
* May direct preparation of foods and beverages.
* May assist clinical dietitian in planning menus.
* May interview, select, or hire new employees.
* When supervising workers engaged in tray assembly, may be designated Tray-Line Supervisor.
Industry:Professional careers
