6241.3 Chefs and Specialist Chefs

Main Characteristics

• General learning ability to acquire and use techniques for planning menus and ordering, storing, preparing and cooking foods
• Verbal ability to instruct cooks in the preparation, cooking, garnishing and presentation of food
• Numerical ability to estimate food requirements and costs; may requisition food and kitchen supplies
• Form perception to examine foods for freshness and proper cooking
• Motor co-ordination and finger dexterity to cut, decorate and carve food, and to work with kitchen utensils
• Manual dexterity to slice and disjoint meat and poultry, mix ingredients, portion foods, knead and stretch dough, and stir soups and sauces
• Methodical interest in analyzing information on menus, food arrangements and cooking methods; may plan menus
• Directive interest in supervising cooks and other kitchen staff
• Objective interest in precision working to prepare and cook complete meals, banquets and specialty foods such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and to create decorative food displays