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Reviewing menus, work sheets and recipes, and determining type and quantities of items required for number of persons to be served and recipe requirements.
Cutting and trimming to cooking size, and weighing or measuring portions and ingredients for regular or modified diets in accordance with menus, recipes, or other instructions.
Preparing raw and cooked salads, dressings, gelatin, custards, and other simple desserts.Preparing and cooking sauces, gravies, soups, stews, casserole dishes, hot cereals, pancakes and french toast.
Cleaning and maintaining in sanitary condition, all equipment and work areas.
Sweeping and mopping floors, washing utensils, tables and refrigerators, and cleaning ovens and ranges.
Operating in accordance with safety regulations, various mixers, grinders, steam kettles, electric urns, and other powered and mechanical kitchen equipment used in the preparation and service of food.
Maintaining proper food safety for sanitation standards.