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OSP Occupational Profile

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NOC Code: NOC Code: 6711 Occupation: Food counter attendants, kitchen helpers and related support occupations
Occupation Description: Occupation Description:
Food counter attendants and food preparers prepare, heat and finish cooking simple food items and serve customers at food counters. Kitchen helpers, food service helpers and dishwashers clear tables, clean kitchen areas, wash dishes, and perform various other activities to assist workers who prepare or serve food and beverages. They are employed by restaurants, cafés, hotels, fast food outlets, cafeterias, hospitals and other establishments. Food counter attendants and food preparers prepare, heat and finish cooking simple food items and serve customers at food counters. Kitchen helpers, food service helpers and dishwashers clear tables, clean kitchen areas, wash dishes, and perform various other activities to assist workers who prepare or serve food and beverages. They are employed by restaurants, cafés, hotels, fast food outlets, cafeterias, hospitals and other establishments.

  • Click on any of the Essential Skills to view sample workplace tasks for this occupation.
  • Scroll down the page to get information on career planning, education and training, and employment and volunteer opportunities.

Table will display the Skill Level for the Noc specified
Essential Skills Essential Skills Levels
Reading Reading 1 2 3
Writing Writing 1 2
Document Use Document Use 1 2
Oral Communication Oral Communication 1
Money Math Money Math 1
Measurement and Calculation Measurement and Calculation 1 2
Numerical Estimation Numerical Estimation 1
Job Task Planning and Organizing Job Task Planning and Organizing 1 2
Decision Making Decision Making 1 2
Problem Solving Problem Solving 1 2
Finding Information Finding Information 1 2


  • The skill levels represented in the above chart illustrate the full range of sample tasks performed by experienced workers and not individuals preparing for or entering this occupation for the first time.
  • Note that some occupational profiles do not include all Numeracy and Thinking Essential Skills.

If you would like to print a copy of the chart and sample tasks, click on the "Print Occupational Profile" button at the top of the page.


Reading
  • Read written instructions for particular work tasks, such as for cleaning a piece of equipment. (1)
  • Read house policies and procedures. (2)
  • Read and implement written shift duties and instructions. (2)
  • Read pamphlets dealing with hygiene in a food environment. (2)
  • Scan safety manuals for instructions on the safe use of chemicals. (3)
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Writing
  • Write "to do" notes for yourself and co-workers. (1)
  • Write incident reports and complete Worker's Compensation Board forms. (2)
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Document Use
  • Locate and read labels and symbols relating to the Workplace Hazardous Materials Information System (WHMIS). (1)
  • Prepare waste sheets. (2)
  • Read work schedules and read function sheets. (2)
  • Complete inventory control cards, requisitions and order forms. (2)
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Oral Communication
  • Communicate with delivery personnel about where to place supplies. (Kitchen helpers) (1)
  • Communicate with supervisors and co-workers to organize and co-ordinate the work and receive instructions. (1)
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Money Math
  • Prepare guest checks, enter amounts in the cash register and provide change to customers. (Line cooks) (1)
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Measurement and Calculation
  • Weigh and measure ingredients when cooking and weigh food to ensure proper portion sizes. (1)
  • Convert recipes by multiplying or dividing all ingredients. (2)
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Numerical Estimation
  • Estimate amounts of food by comparing containers, product sizes and volumes. (1)
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Job Task Planning and Organizing
  • The work of kitchen helpers and line cooks follows a similar basic routine every day. Within that framework, they plan their own activities following guidelines provided for food preparation and responding to variations in customer volume. (2)
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Decision Making
  • Select which cleaner to use for particular cleaning tasks. (1)
  • Decide whether supplies received meet the required quality standards and purchasing specifications. This is usually done initially under supervision. (1)
  • Decide how to best juggle multiple tasks so that no customer is kept waiting too long. (Line cooks) (2)
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Problem Solving
  • There has been a miscommunication that has been caused by the noisy working environment. Clarify the information. (1)
  • A difficult cleaning job has been assigned and conventional methods do not seem to work. Determine how to clean ovens and other equipment, selecting the best cleaner and devising effective cleaning methods. (Kitchen helpers) (1)
  • A customer has complained. Use your own judgment and company policy to resolve issues. (Line cooks) (2)
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Finding Information
  • Find out about policies for product specifications by asking the supervisor. (Kitchen helpers) (1)
  • Scan a variety of news media for information about changing weather conditions and upcoming events which could impact the planning of production that week. (2)
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