CAREERS RELA
TED T
O
THE F
OOD SERVIC
E
INDUSTR
Y
FOOD P
REPARAT
ION
WORKER
FO
OD
PR
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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.
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.
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.
BUSPERSON
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BUSPERSON
Keep 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.
BUSPERSON
Carry 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.
WAIT
ER/WAIT
RESS
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WAITER / WAITRESS
Check 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
WAITER / WAITRESS
Observe 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.
WAITER / WAITRESS
Remove 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.
WAITER / WAITRESS
Explain 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
CHEF
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CHEFS
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Man
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me
for t
hemse
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and th
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killf
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CHEF
Chefs 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
CHEF
Measure, 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.
CHEF
Clean 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.
BAKER
BA
KE
RS
MI X
AN
D B
AK
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GR
ED
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TS
TO
PR
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PA
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BAKER
Work 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
BAKER
Measure 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.
BAKER
Mix 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
CATER
ER
prepar
e fo
od fo
r par
ties,
eve
nts, a
nd con
ventio
ns. T
hey m
anag
e
the
prepar
atio
n, coo
king, d
eliv
ery,
and s
ervi
ng of t
he fo
od a
t the
even
t.
CATERER
Focus 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.
Click icon to add picture
DIETI
TIANS
Dietit
ians
plan d
iets
for p
atie
nts a
nd educa
te p
eople
abou
t eat
ing h
ealth
y fo
ods.
Som
e die
titia
ns su
pervi
se
food
pre
parat
ion a
nd ser
vice
.
DIETITIANS
Promote 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
4 TYPES OF DIETITIANS
T Y P E
Management dietitians
Clinical dietitians
Community dietitians
Consultant dietitians
D E F I N I T I O N
Work 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
FOOD S
CIENTI
ST
Food scientists conduct research to develop and improve food products that are healthy, safe, and appealing.
FOOD SCIENTIST
Conduct 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
FOOD SCIENTIST
Conduct 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.
FOOD SCIENTIST
Develop 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.