1. Season and cook food for restaurant & bar patrons according to recipes or personal judgment and experience.
2. Create recipes and plan menu options.
3. Ensure freshness of food and ingredients by checking for quality, keeping track of old inventory and new inventory.
4. Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food handling practices.
5. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills and roasters.
6. Weigh, measure and mix ingredients according to recipes using various kitchen utensils and equipment.
7. Wash, peel, cut and seed fruits or vegetables to prepare them for consumption.
8. Cut cooked or raw foods.
9. Bake, roast, broil and steam meats, fish, vegetables and other foods.
10. Observe and test foods to determine if cooked sufficiently.
11. Portion, arrange, and garnish food and notify wait staff if food is ready.
12. Carve and trim meats.
13. Estimate supplies and ingredients for food preparation activities.
14. Determine prices for menu items.
15. Order materials, ingredients, supplies or equipment.
16. Assess equipment proper function.
17. Maintain food inventory, beverage and equipment inventories.
18. Assist Chef and other Cooks with food preparation during emergencies or rush periods.
19. Attend seminars at CNMI Bureau of Health on topics related to sanitary food handling practices.
