What does a dietary assistant do?

Foodservice workers are employees at restaurants, food trucks, or any outlet that provides food to customers. They may be assigned to welcome customers, take food orders, prepare food orders in the kitchen, serve food, handle customer payments, clean up the tables once the guests leave, or maintain the whole store's cleanliness. They may also be assigned to manage inventories, handle stocks and deliveries, and other activities related to the restaurant's successful operations. Foodservice workers must always be hygienic and maintain the sanitation of the area to ensure food safety.

These skill sets are where the common ground ends though. The responsibilities of a dietary assistant are more likely to require skills like "compassion," "food trays," "diet orders," and "team work." On the other hand, a job as a food service worker requires skills like "safety standards," "pet," "cash control," and "rehabilitation." As you can see, what employees do in each career varies considerably.

A food prep/dishwasher's role is to perform food preparation and cleaning duties in a kitchen, under the supervision and directives of a chef or manager. One of their primary responsibilities is washing dishes, sanitizing utensils, and preparing ingredients by washing, peeling, and cutting them according to size. They may also participate in organizing, sorting, and putting them in proper storage. There are also instances when they have to perform basic cooking tasks ranging from boiling and frying to baking. Furthermore, a food prep/dishwasher may have the duty of maintaining the kitchen's cleanliness and other areas.

Each career also uses different skills, according to real dietary assistant resumes. While dietary assistant responsibilities can utilize skills like "patients," "meal trays," "food handling," and "tray line," food prep/dishwashers use skills like "food preparation equipment," "work ethic," "strong work ethic," and "wash dishes."

The kitchen staff consists of preparation workers who execute several routine tasks as directed by chefs, food service managers, and cooks. These works should have the ability to follow cooking instructions and deliver well-prepared meals. Their responsibilities include the cleanup of dishes, cooking equipment, and the working stations. They also take charge of food safety regulations, storing and sorting of ingredients, and preparing foodstuff.

Some important key differences between the two careers include a few of the skills necessary to fulfill the responsibilities of each. Some examples from dietary assistant resumes include skills like "patients," "meal trays," "tray line," and "compassion," whereas a kitchen staff is more likely to list skills in "sanitation standards," "quality food," "food products," and "safety standards. "

A bakery clerk is an employee who is responsible for running the bakery department of supermarkets, boutique bakeries, or baking facilities. Bakery clerks are usually tasked to manage the bakery's cash register, bagging baked goods and then taking customers' payments. They ensure that the display cases inside the bakery are fully stocked with fresh bread and other baked goods. They also assist bakers with baking tasks such as measuring ingredients, mixing dough, or pouring batter.