What does a Cook, Institution and Cafeterium do?
Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
- Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
- Apportion and serve food to facility residents, employees, or patrons.
- Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
- Clean, cut, and cook meat, fish, or poultry.
- Monitor use of government food commodities to ensure that proper procedures are followed.
- Wash pots, pans, dishes, utensils, and other cooking equipment.
- Compile and maintain records of food use and expenditures.
- Direct activities of one or more workers who assist in preparing and serving meals.
- Bake breads, rolls, and other pastries.
- Train new employees.
- Take inventory of supplies and equipment.
- Monitor menus and spending to ensure that meals are prepared economically.
- Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
- Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
- Determine meal prices, based on calculations of ingredient prices.