Great artisans are usually capable of:

• Using hands and arms in handling, installing, positioning, and moving materials.
• Performing precise and skillful manipulation of small objects.
• Being active and proactive in regards to physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling materials.

Inspectors should be great at:

• Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
• Observing, receiving, and otherwise obtaining information from all relevant sources.
• Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
• Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

• Inspecting and cleaning food preparation areas, such as equipment and working surfaces, or serving areas for ensuring safe and sanitary food handling practices.
• Ensuring food is stored and cooked at adequate temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Ensuring freshness of food and ingredients by checking for quality, tracking old and new items, and rotating stocks.
• Turning or stir foods for ensuring even cooking.
• Season and cooking food according to recipes or personal judgment and experience.
• Observing and testing foods for determining if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weighing, measuring, and mixing ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portioning, arranging, and garnish food, and serving food to waiters or patrons.
• Substituting for or assisting other cooks during emergencies or rush periods.