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Clean, cut, and cook meat, fish, or poultry

Prepares raw ingredients such as vegetables, fruits, meats, poultry, and fish for the cooking process by washing, peeling, slicing, seasoning, and so forth.

Cook food according to menus, special dietary or nutritional restrictions, and numbers of portions to be served

Insure that all cooking temp logs, temp when taking out of oven and holding temp, are up to date

Bake breads, rolls, and other pastries.

Operates steam cookers, stoves, ovens, ranges, and other cooking equipment

Prepares soups, salads, desserts, and beverages

Tastes food to ensure that color, texture, taste, and nutritional values are maintained

Ensures that all federal, state, department, and other necessary government agency requirements are met in the preparation of food

Sees that menus are followed and that established food preservation and preparation procedures are used

Direct activities of one or more workers who assist in preparing and serving meals

Discards outdated food from refrigerators

Compile and maintain records of food use and expenditures

Take inventory of supplies and equipment

Receives and stores food supplies, using

Checks food supplies, kitchen supplies, and kitchen laundry, and ensures that cooking utensils, pans, and other equipment are kept in a clean/sanitary condition

Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functionaloperation

Wash pots, pans, dishes, utensils, and other cooking equipment

Washes and polishes ranges, roasters, broilers, milk cans, and other equipment



Health Center 4.

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