2 Food Preparation Worker Food preparation workers get food ready for cooking or serving.
3 Food Preparation Workers They weigh, measure, clean, cut, or peel foods to prepare them for cooking. They work with all sorts of food, including vegetables, meat, fish, and poultry. They often make salads and dressings. Food preparation workers also keep food cold or hot, depending on the circumstances.
4 Food Preparation Worker Arrange food on serving dishes or in take-out containers. Give food to waiters and waitresses to serve to customers. Prepare and serve beverages. Help cooks and other kitchen staff with various tasks. Store food properly to prevent it from spoiling.
5 Food Preparation Worker Clean work areas and maintain equipment. Load and run dishwashing machines. Keep refrigerators, buffet tables, and salad bars stocked. Organize and put away food supplies and equipment in their proper places.
6 Buspersons clear dishes, refill drinks, and keep the dining area neat.
7 BuspersonKeep work area and equipment clean. Move through dining room, serving water or coffee. Make sure there are enough clean linens, silverware, glassware, and dishes in the dining room. Clean up spilled food, drink, and broken dishes.
8 BuspersonCarry dirty dishes to kitchen and wipe tables and seats with clean, damp cloth. Set tables with clean linens, silverware, glassware, and dishes. Keep trays and dispensers stocked with food, water, and ice. Place food on serving counter so customers can see it.
9 Waiter/WaitressWaiters and waitresses serve food in restaurants and other dining establishments.
10 Waiter / WaitressCheck customers' identification before serving alcoholic beverages. Accept payments or refer customers to cashiers. Relay orders to the kitchen or enter orders into computers. Memorize or write down orders from customers. Take orders from customers
11 Waiter / WaitressObserve customers to find out if anything else is needed. Determine when the meal and beverages have been finished. Serve meals to customers or direct customers to buffets. Compute the cost of meals and prepare checks.
12 Waiter / WaitressRemove dishes from tables or counters and take them to the kitchen. Give menus to customers, describe meals not on the menu, and answer questions regarding preparation. Inform customers of daily specials. Clean and arrange tables, including chairs, linen, silverware, and glassware. Prepare beverages for customers or serve wine.
13 Waiter / WaitressExplain how meals are prepared, describing ingredients and cooking methods. Help prepare food, such as salads, appetizers, and cold dishes. Refill salt, pepper, sugar, cream, condiments, and napkin containers. Lead customers to their tables
14 cooks measure, mix, and cook food according to recipes. Chefcooks measure, mix, and cook food according to recipes.
15 Chefschefs tend to be more highly skilled and better trained than cooks. Many chefs have earned fame for themselves and their restaurants by their skillful preparation of dishes.
16 ChefChefs usually have more training than dinner cooks Most direct the work of other kitchen employees Work is often very fast-paced Usually wear uniforms May work mornings, nights, weekends, and holidays Most chefs train at professional technical or culinary schools
17 ChefMeasure, mix, and cook ingredients according to recipes. Use a variety of pots, pans, knives, and other equipment to prepare and serve food. Regulate temperatures of ovens, broilers, and grills. Direct the work of other cooks and kitchen workers. May train cooks and kitchen workers.
18 ChefClean or inspect equipment or work areas. Keep records of quantities of food supplies used. Estimate needs and order food supplies. plan meals and develop menus. May specialize in one area, such as sauces, if working in large eating places. Determine how to present and arrange food. Create decorative displays.
19 BakerBakers mix and bake ingredients to produce breads, pastries, and other baked goods.
20 BakerWork for small bakeries and restaurants or for large companies Use hands extensively Have a good sense of taste and smell May work late nights or early mornings Most train on the job
21 BakerMeasure and mix ingredients to form dough or batter. Follow recipes. Roll, cut, and shape dough to form rolls, pie crusts, tarts, cookies, and other products. Cut, peel, and prepare fruit for pie fillings. Place dough in pans, molds, or on sheets and bake in oven. Observe products while cooking and adjust ovens.
22 BakerMix icings and other toppings and decorate cakes, pastries, and other baked goods. Use a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting tools. May develop new recipes. Check equipment to make sure it meets health and safety regulations
23 Catererprepare food for parties, events, and conventions. They manage the preparation, cooking, delivery, and serving of the food at the event.
24 CatererFocus on whatever the client wants related to food create and serve delicious food selected by their clients. They serve food in a variety of settings, including weddings, business events, and home-based parties.
25 DietitiansDietitians plan diets for patients and educate people about eating healthy foods. Some dietitians supervise food preparation and service.
26 DietitiansPromote healthy eating Work with patients, clients, doctors, nurses, and food service workers Sometimes wear a uniform or lab coat Have a bachelor's degree internship Need a license
27 4 Types of DietitiansTypeDefinitionManagement dietitians Clinical dietitians Community dietitians Consultant dietitiansWork in large establishments like a school providing foods that provide the correct nutrients for patients Teach classes Analyze health and offer diet advise to non patients
28 Food ScientistFood scientists conduct research to develop and improve food products that are healthy, safe, and appealing.
29 Food ScientistConduct research to create or improve food products Often specialize in one area Usually work for the food processing industry Work alone most of the time Have at least a bachelor's degree
30 Food ScientistConduct research on new food sources and products. Analyze food content to determine levels of vitamins, fat, sugar, carbohydrates, and protein. Search for substitutes for harmful additives. Check raw ingredients for stability. Study methods to improve quality of foods, such as flavor, color, and texture.
31 Food ScientistDevelop methods to process, preserve, package, or store food according to regulations. Test new products in test kitchens and in food processing plants. Confer with engineers, flavor experts, and marketing specialists to resolve problems. Develop standards for food quality, safety, and waste control.