| name | 0.10.5-understand-prep_cook |
| description | [0.10.5] cook who prepares ingredients and performs prep work before service |
understand-prep_cook
CALL NUMBER: staffing_and_roles.prep_cook : reservations_and_seating(70), technology_and_pos(68), defined(19), facilities_and_equipment(11), finance_and_costing(8), front_of_house_service(7)
DEFINITION: cook who prepares ingredients and performs prep work before service
Invoke this skill to understand prep_cook down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.
THE RELATIVE ROOT (the import cone, by lib)
from defined
- anniversary_seating (d7): Special reserved seating for customers celebrating restaurant anniversaries.
- guest_complaint (d8): A customer expressing dissatisfaction about food, service, or environment.
- seating (d9): Arrangement of tables and chairs for restaurant guests
- table_management (d9): Coordinating table assignments and service flow efficiently
- text_notification_waitlist (d9): A system that sends SMS messages to guests alerting them when their table is ready.
- table_clearing (d10): Removing dirty dishes and resetting tables after guests leave
- table_resetting (d10): Preparing clean tables with linens and place settings
- plate_delivery (d10): The service of bringing prepared food to the customer's table
- order (d10): A request for food or drinks from a customer or to a supplier
- table_service (d10): Servers bringing food and drinks directly to seated guests
- tip_payout (d10): The process of distributing earned tips to employees, often done daily or weekly.
- server_staff (d10): Employees who take orders and serve food to customers
- plating (d11): The art of arranging and presenting food attractively on a plate
- closing_reconciliation (d11): Final cash and credit card accounting at end of business day.
- tip_distribution (d11): The method of allocating tips among servers, hosts, bussers, and other service staff.
- curbside_delivery (d11): Food service where orders are brought out to customers parked outside.
- packaging (d11): Materials used to wrap or contain food for takeout or delivery
- takeout_order (d11): Food prepared for customers to take home and eat
- service_quality (d12): Standard of customer service provided by staff
from facilities_and_equipment
- host_stand (d8): designated station for greeting and seating guests
- high_chair (d8): boosted seat for infants and toddlers
- table_number (d8): numbered card or stand identifying table location
- coat_check (d9): designated area with staff for storing guest coats
- podium (d9): standing desk for host and cashier
- private_dining_room (d9): enclosed room for exclusive group dining
- booster_seat (d9): raised seat for young children at table
- booth (d10): upholstered bench style seating against a wall
- banquette (d10): long upholstered bench seating along a wall
- credit_card_reader (d11): card terminal for processing electronic payments
- bar_stool (d11): tall stool for bar and high top seating
from finance_and_costing
- corkage_fee (d7): Charge for customer bringing own wine
- wine_cost_percentage (d8): Cost of wine relative to wine sales
- pour_cost (d9): Cost of alcohol poured versus alcohol revenue
- table_turnover_rate (d10): Number of times tables are occupied per shift
- portion_cost (d10): Cost of one serving portion of item
- food_cost_percentage (d11): Cost of ingredients divided by food sales revenue
- average_check (d11): Average total spent per table or party
- seat_turnover (d11): Number of customers per seat per day
from front_of_house_service
- bread_service (d10): Offering fresh bread with butter upon seating
- water_service (d10): Initial water pour with proper glass placement and lemon optional
- bread_basket_refill (d11): Replenishing bread basket during meal
- butter_service (d11): Providing softened butter with bread course
- olive_oil_dipping (d11): Offering olive oil for artisan bread service
- ice_level_maintenance (d11): Ensuring adequate ice in beverages during service
- water_refill (d11): Replenishing water glass throughout dining experience
from reservations_and_seating
- station (d1): specific group of tables under one server's responsibility
- cover_count (d2): number of guests to be seated
- party_size (d3): number of guests in a dining group
- seating_capacity (d3): total number of seats available in the restaurant
- capacity_chart (d4): document showing maximum covers by table type and time
- floor_plan (d4): architectural layout showing all seating areas
- off_peak (d4): quieter periods with lower reservation demand
- peak_hours (d4): busiest dining periods with highest demand
- reservation_limit (d4): maximum number of bookings allowed per time slot
- table_formation (d5): configuration of multiple tables pushed together for large groups
- deposit_required (d5): monetary payment needed to secure booking
- overbooking (d5): accepting more reservations than available seating capacity
- priority_seating (d5): preferential table assignment for VIP or special guests
- quoted_wait (d5): time given to walk-in guests before expected seating
- split_shift (d5): adjusting seating intervals to maximize covers
- table_turnover (d5): rate at which tables become available for new guests
- wait_time_estimate (d5): predicted delay before a table becomes available
- time_slot (d5): specific reserved time block for dining
- four_top (d6): table designed for four diners
- rectangular_table (d6): elongated table with longer length than width
- round_table (d6): circular dining table
- six_top (d6): table designed for six diners
- two_top (d6): table designed for two diners
- credit_card_hold (d6): placing a hold on card to guarantee reservation
- waitlist (d6): list of guests awaiting an available table
from staffing_and_roles
- apprentice_cook (d1): entry level cook learning culinary fundamentals
- trainee_cook (d1): cook learning the trade under supervision
- captain (d8): senior front of house lead who manages dining room service
- host_hostess (d8): staff member who greets guests, manages reservations, and seats diners
- private_dining_manager (d8): manager who handles private dining reservations and service
- reservation_manager (d8): staff who manages bookings and seating logistics
- busser (d9): staff who clears tables, resets dining areas, and assists servers
- food_runner (d9): staff who delivers food from kitchen to tables
- server (d9): waiter who takes orders, delivers food, and provides table service
- expeditor (d10): staff who coordinates orders between kitchen and servers
- cashier (d10): staff who processes guest payments and handles receipts
- to_go_specialist (d10): staff who prepares takeout orders and handles curbside service
- trainee_server (d10): new server learning service procedures under supervision
- captain_server (d11): senior server who leads service team and handles special requests
- server_assistant (d11): assistant who helps servers with drink refills and table maintenance
- lead_server (d12): experienced server who trains and mentors newer servers
from technology_and_pos
- customer_profiling (d8): Building behavioral and preference data profiles for individual guests
- customer_relationship_management_crm (d8): Database tracking guest preferences purchase history and contact information
- email_marketing_integration (d8): Connection between POS data and email campaign platform for guest outreach
- guest_seating_optimization (d8): Algorithm matching party sizes and preferences to optimal available tables
- opentable_integration (d8): Two way sync between reservation platform and table management system
- sms_marketing_integration (d8): Link between restaurant system and text message marketing platform
- waitlist_management_system (d8): Digital tool tracking walk in guests and estimated seating wait times
- digital_review_request (d9): Automated prompt encouraging guests to rate experience on review platforms
- feedback_tablet (d9): Tablet device soliciting customer satisfaction ratings after meal
- loyalty_program_software (d9): System managing customer reward points punch cards and member tiers
- personalized_recommendations (d9): AI suggesting menu items based on individual customer taste preferences
- saved_payment_methods (d9): Secure storage of customer credit card information for faster future checkout
- spending_history_tracking (d9): Recording of past purchases to identify customer ordering patterns
- targeted_promotions (d9): Customized discounts or offers sent to specific customers based on their data
- online_ordering_platform (d9): Website or app enabling customers to place orders for pickup or delivery
- opentable_reservation_sync (d9): Automatic updating of availability across OpenTable and restaurant systems
- table_management_system (d9): Software coordinating table assignments seating flow and turn times
- customer_wait_time_display (d9): Screen showing estimated wait time for food preparation and pickup
- digital_waitlist_app (d9): Mobile interface allowing guests to join queue and receive text notifications
- estimated_ready_time (d9): Calculated time when order will be prepared for customer pickup or delivery
- live_delivery_tracking (d9): Customer facing map showing driver location and estimated arrival time
CONSUMERS (what needs this)
head_chef, kitchen_manager, kitchen_supervisor, line_cook, opening_manager, sous_chef
Projected from the restaurants KB (2849 concepts / 2428 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
