How a cook (restaurant) can use AI, task by task

I work as a cook (restaurant). Part of my job is to portion, arrange, and garnish food, and serve food to waiters or patrons.

Context: The work draws on food production.
Service: [counter, tables, institution meal]
Rules: [order accuracy, temperatures, allergens]

Make a service sequence with accuracy checks and allergen handling steps. Include the tools, materials and safety steps, the measurements or settings to double-check, and a 3-line template for logging the job. Flag anything to confirm in the manufacturer's manual.

I work as a cook (restaurant). Part of my job is to season and cook food according to recipes or personal judgment and experience.

Context: The work draws on food production.
Dish or order: [describe]
Covers and timing: [quantity, service time]

List method, timing, temperatures and plating. Include the tools, materials and safety steps, the measurements or settings to double-check, and a 3-line template for logging the job. Flag anything to confirm in the manufacturer's manual.

I work as a cook (restaurant). Part of my job is to inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.

Context: The work draws on food production.
Kitchen: [equipment, areas]
Standards: [health code]

Make a daily, weekly and monthly cleaning schedule with sign-offs. Include the tools, materials and safety steps, the measurements or settings to double-check, and a 3-line template for logging the job. Flag anything to confirm in the manufacturer's manual.

I work as a cook (restaurant). Part of my job is to ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

Context: The work draws on food production.
Equipment or instrument: [describe]
What good data looks like: [quality criteria]

List checks to confirm it's working properly, signs of drift or failure, and how to document issues.

I work as a cook (restaurant). Part of my job is to turn or stir foods to ensure even cooking.

Context: The work draws on food production.
Dish or order: [describe]
Covers and timing: [quantity, service time]

List method, timing, temperatures and plating. Include the tools, materials and safety steps, the measurements or settings to double-check, and a 3-line template for logging the job. Flag anything to confirm in the manufacturer's manual.

I work as a cook (restaurant). Part of my job is to ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Context: The work draws on food production.
Products: [deliveries, cooked dishes]
Standards: [temperature, appearance, freshness]

Make a receiving and quality checklist with rejection rules. Group it by area, say what 'good' and 'bad' look like for each item, and add a short template for writing up what I find.

I work as a cook (restaurant). Part of my job is to bake, roast, broil, and steam meats, fish, vegetables, and other foods.

Context: The work draws on food production.
Dish or order: [describe]
Covers and timing: [quantity, service time]

List method, timing, temperatures and plating. Include the tools, materials and safety steps, the measurements or settings to double-check, and a 3-line template for logging the job. Flag anything to confirm in the manufacturer's manual.

I work as a cook (restaurant). Part of my job is to weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Context: The work draws on food production.
Recipe or test: [describe]
Quantities: [amounts]

Scale quantities and list measuring tips. Include the tools, materials and safety steps, the measurements or settings to double-check, and a 3-line template for logging the job. Flag anything to confirm in the manufacturer's manual.

I work as a cook (restaurant). Part of my job is to observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

Context: The work draws on food production.
Products: [deliveries, cooked dishes]
Standards: [temperature, appearance, freshness]

Make a receiving and quality checklist with rejection rules. Group it by area, say what 'good' and 'bad' look like for each item, and add a short template for writing up what I find.

I work as a cook (restaurant). Part of my job is to wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.

Context: The work draws on food production.
Menu or service: [dishes, covers]
Time: [before service]

List prep tasks in order with quantities and holding notes. Include the tools, materials and safety steps, the measurements or settings to double-check, and a 3-line template for logging the job. Flag anything to confirm in the manufacturer's manual.

I work as a cook (restaurant). Part of my job is to substitute for or assist other cooks during emergencies or rush periods.

Context: The work draws on food production.
Station: [grill, prep, pastry]
Rush needs: [describe]

List how to support without slowing the cook. Include the tools, materials and safety steps, the measurements or settings to double-check, and a 3-line template for logging the job. Flag anything to confirm in the manufacturer's manual.

I work as a cook (restaurant). Part of my job is to coordinate and supervise work of kitchen staff.

Context: The work draws on food production.
Kitchen: [describe]
Shift goal: [describe]

Help me prepare: the key message in 2 sentences, what good looks like, how people might react and how I'll respond, and one thing I'll check next week.

I work as a cook (restaurant). Part of my job is to bake breads, rolls, cakes, and pastries.

Context: The work draws on food production.
Product: [bread, rolls, pastry]
Batch: [size]

List mixing, proofing and baking steps with times and temperatures. Include the tools, materials and safety steps, the measurements or settings to double-check, and a 3-line template for logging the job. Flag anything to confirm in the manufacturer's manual.

I work as a cook (restaurant). Part of my job is to carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.

Context: The work draws on food production.
Food: [meat, fish, vegetables]
Cuts needed: [service, recipes]

List cutting sequence, yields, knife safety and hygiene. Include the tools, materials and safety steps, the measurements or settings to double-check, and a 3-line template for logging the job. Flag anything to confirm in the manufacturer's manual.

I work as a cook (restaurant). Part of my job is to prepare relishes and hors d'oeuvres.

Context: The work draws on food production.
Dish or order: [describe]
Covers and timing: [quantity, service time]

List method, timing, temperatures and plating. Include the tools, materials and safety steps, the measurements or settings to double-check, and a 3-line template for logging the job. Flag anything to confirm in the manufacturer's manual.

I work as a cook (restaurant). Part of my job is to butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

Context: The work draws on food production.
Food: [meat, fish, vegetables]
Cuts needed: [service, recipes]

List cutting sequence, yields, knife safety and hygiene. Include the tools, materials and safety steps, the measurements or settings to double-check, and a 3-line template for logging the job. Flag anything to confirm in the manufacturer's manual.