Gulf Coast Region Apprenticeship Hub (powered by HCC)

On-the-job Training

• Monitor food services operations to ensure procedures are followed.
  • Monitor and record food temperatures to ensure food safety.
  • Monitor menus and spending to ensure that meals are prepared economically.
• Inspect facilities, equipment or supplies to ensure conformance to standards.
  • Monitor and record food temperatures to ensure food safety.
  • Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
• Record operational or production data.
  • Monitor and record food temperatures to ensure food safety.
  • Compile and maintain records of food use and expenditures.
• Cook foods
  • Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
• Maintain food, beverage, or equipment inventories.
  • Rotate and store food supplies.
  • Take inventory of supplies and equipment.
• Clean tableware.
  • Wash pots, pans, dishes, utensils, or other cooking equipment.
• Move equipment, supplies or food to required locations.
  • Rotate and store food supplies.
• Store supplies or goods in kitchens or storage areas.
  • Rotate and store food supplies.
• Clean food preparation areas, facilities, or equipment.
  • Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
• Cut cooked or raw foods.
  • Clean, cut, and cook meat, fish, or poultry.
• Prepare foods for cooking or serving.
  • Clean, cut, and cook meat, fish, or poultry.
• Serve food or beverages.
  • Apportion and serve food to facility residents, employees, or patrons.
• Coordinate activities of food service staff.
  • Direct activities of one or more workers who assist in preparing and serving meals.
• Plan menu options.
  • Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
• Train food preparation or food service personnel.
  • Train new employees.
• Order materials, supplies, or equipment.
  • Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
• Prepare breads or doughs.
  • Bake breads, rolls, or other pastries.
• Determine prices for menu items.
  • Determine meal prices, based on calculations of ingredient prices.
• Knowledge of Service Excellence standards and customer service expectations
  • Practices customer service and Service Excellence behaviors: Safety, Courtesy, Accountability, Efficiency, and Innovation.
  • Works collaboratively as a team to achieve goals and deliverables.