Weighs and prepares food for special diets;
Prepares and cooks vegetables, fruits, meats, soups, and cereals; prepares salads, desserts, and beverages;
Cans fruits and vegetables; cleans kitchen area; washes utensils and equipment; requisitions, checks, and stores food and kitchen supplies; keeps simple records; assists in preparing menus; makes reports;
Prepares meat, fish and fowl by baking, broiling, boiling, or frying, etc., according to standard recipes, menus, or verbal instructions;
Operates cooking and kitchen equipment;
Adjusts recipes to volume of demand;
Inventories and maintains necessary supplies and goods for assigned meals;
Stores leftover ingredients and products; assists in their utilization; rotates stock;
Directs food service workers;
May function as head cook or an assistant cook depending on size of kitchen and which meal is being prepared (i.e., breakfast, lunch, dinner).
Performs other work as required.
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