COOK

• Determine the size of food portions and costs • Plan menus and estimate food requirements for their realization • Requisition food and kitchen supplies • 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 • Inspect kitchens and food service areas • Order supplies and equipment • Maintain inventory and records of food, supplies and equipment • Clean kitchen and work areas • Manage kitchen operations