Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
<ul><li>Monitor and record food temperatures to ensure food safety.</li><li>Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.</li><li>Wash pots, pans, dishes, utensils, or other cooking equipment.</li><li>Rotate and store food supplies.</li><li>Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.</li><li>Apportion and serve food to facility residents, employees, or patrons.</li><li>Clean, cut, and cook meat, fish, or poultry.</li><li>Direct activities of one or more workers who assist in preparing and serving meals.</li><li>Train new employees.</li><li>Take inventory of supplies and equipment.</li><li>Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.</li><li>Bake breads, rolls, or other pastries.</li></ul>