A cook is responsible for preparation, cooking and plating of chicken finger, buffalo wings, salads, sandwiches, zappatizers, per Zaxby's standards, processing orders quickly, accurately and efficiently.
1. consult with managerial or supervisory personnel
2. evaluate premises for cleanliness
3. determine what additional materials to order
4. analyze menus
5. analyze recipes
6. determine food portions
7. follow nutritional practices
8. assign work to staff or employees
9. direct and coordinate activities of workers or staff
10. inventory stock to ensure adequate supplies
11. evaluate equipment for compliance with standards
12. oversee work progress to verify safety or conformance to standards
13. bake breads, rolls, or other baked goods
14. carve meat or bone fish or fowl
15. cook food requiring short preparation time
16. cook in quantity
17. cook meals
18. decorate cakes
19. determine food or beverage costs
20. direct and coordinate food or beverage preparation
21. distribute food to waiters or waitresses to serve to customers
22. follow recipes
23. knead, shape, cut, or roll food products by hand
24. measure or weigh ingredients for food preparation
25. modify recipes to produce specific food products
26. operate baking equipment
27. operate cooking equipment
28. operate food decorating equipment
29. operate food preparation equipment
30. perform a variety of food preparation duties other than cooking
31. place food on dishes or trays or in takeout bags
32. plan meal presentations
33. plan menus
34. prepare appetizers, salads, or cold dishes
35. prepare beverages
36. prepare specialty foods
37. price items on menu
38. purchase food or beverages
39. serve food or beverages
40. test food to determine that it is cooked
41. understand government health, hotel or food service regulations
42. use knives
43. use knowledge of food handling rules
44. use specialized bakery equipment
45. inspect facilities to determine repair or replacement needs
46. coordinate banquets, meetings or related events
47. order or purchase supplies, materials, or equipment
48. cut, trim, or clean meat, or carcasses
49. identify cut or grade of meat
50. read work order, instructions, formulas, or processing charts
51. requisition stock, materials, supplies or equipment