Prepare and cook complete meals or individual dishes and foods, Prepare dishes for customers with
food allergies or intolerances, Prepare and cook special meals for patients as instructed by dietitian
or chef, Plan menus, determine size of food portions, estimate food requirements and costs, and
monitor and order supplies, Inspect kitchens and food service areas, Train staff in preparation,
cooking and handling of food, Order supplies and equipment, Supervise kitchen staff and helpers,
Maintain inventory and records of food, supplies and equipment, Clean kitchen and work areas,
Recruit and hire staff, Organize and manage buffets and banquets, Manage kitchen operations
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