1. Extend recipes to facility population requirements.
2. Fill pre-preparation and inventory pull sheets before every meals.
3. Orient and train program for workers.
4. Stick to sanitation and safety program.
5. Display good communication and human relation skills as per food service manager's directions.
6. Support manager to manage high level of good client relations.
7. Develop and set local procedures for receipt, check and food no non-food issue.
8. Cook varied regulat and special diet foods for balanced healthy diet.
9. Prepare meat, fish, poultry, vegetables and shellfish, soups, gravies, sauces and desserts.
10. Use varied kitchen equipment in large quantity food productions.
11. Conduct administractive and Human Resources management functions with supervised staff.
12. Offer advice, counsel and instruction to staff members.
13. Handle disciplinary measures appropriate to authority.
14. Execute equal employment opportunity policies and program.
15. Oversee food preparation for adherence to quality standards.
