INSPECT AND CLEAN FOOD PREPARATION AREAS, SUCH AS EQUIPMENT AND WORK SURFACES, OR SERVING AREAS TO ENSURE SAFE AND SANITARY FOODHANDLING PRACTICES.
ENSURE FRESHNESS OF FOOD AND INGREDIENTS BY CHECKING FOR QUALITY, KEEPING TRACK OF OLD AND NEW ITEMS, AND ROTATING STOCK.
ENSURE FOOD IS STORED AND COOKED AT CORRECT TEMPERATURE BY REGULATING TEMPERATURE OF OVENS, BROILERS, GRILLS, AND ROASTERS. SEASON AND COOK FOOD ACCORDING TO RECIPES OR PERSONAL JUDGMENT AND EXPERIENCE.
TURN OR STIR FOODS TO ENSURE EVEN COOKING.
OBSERVE AND TEST FOODS TO DETERMINE IF THEY HAVE BEEN COOKED SUFFICIENTLY, USING METHODS SUCH AS TASTING, SMELLING, OR PIERCING THEM WITH UTENSILS. PORTION, ARRANGE, AND GARNISH FOOD, AND SERVE FOOD TO WAITERS OR PATRONS.
WEIGH, MEASURE, AND MIX INGREDIENTS ACCORDING TO RECIPES OR PERSONAL JUDGMENT, USING VARIOUS KITCHEN UTENSILS AND EQUIPMENT. BAKE, ROAST, BROIL, AND STEAM MEATS, FISH, VEGETABLES, AND OTHER FOODS. WASH, PEEL, CUT, AND SEED FRUITS AND VEGETABLES TO PREPARE THEM FOR CONSUMPTION. COORDINATE AND SUPERVISE WORK OF KITCHEN STAFF.
ESTIMATE EXPECTED FOOD CONSUMPTION, REQUISITION OR PURCHASE SUPPLIES, OR PROCURE FOOD FROM STORAGE. SUBSTITUTE FOR OR ASSIST OTHER COOKS DURING EMERGENCIES OR RUSH PERIODS. CONSULT WITH SUPERVISORY STAFF TO PLAN MENUS, TAKING INTO CONSIDERATION FACTORS SUCH AS COSTS AND SPECIAL EVENT NEEDS.
PREPARE RELISHES AND HORS D'OEUVRES. CARVE AND TRIM MEATS SUCH AS BEEF, VEAL, HAM, PORK, AND LAMB FOR HOT OR COLD SERVICE, OR FOR SANDWICHES. BAKE BREADS, ROLLS, CAKES, AND PASTRIES.
