Different Interview Questions for the Same Title: Cook
Dietetic Technicians
Assist in the provision of food service and nutritional programs, under the supervision of a dietitian. May plan and produce meals based on established guidelines, teach principles of food and nutrition, or counsel individuals.
Chefs and Head Cooks
Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
Cooks, Fast Food
Prepare and cook food in a fast food restaurant with a limited menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.
Cooks, Institution and Cafeteria
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Cooks, Private Household
Prepare meals in private homes. Includes personal chefs.
Restaurant Cooks
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Short Order Cooks
Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.
Food Preparation Workers
Perform a variety of food preparation duties other than cooking, such as preparing cold foods and shellfish, slicing meat, and brewing coffee or tea.
Combined Food Preparation and Serving Workers
Perform duties which combine preparing and serving food and nonalcoholic beverages.
Food Counter Attendants
Serve food to diners at counter or from a steam table.