Monitor and record food temperatures to ensure food safety.
Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
Rotate and store food supplies.
Wash pots, pans, dishes, utensils, or other cooking equipment.
Apportion and serve food to facility residents, employees, or patrons.
Other details involve cooking, prepping, bakings, **Must have knife skills and measuring.
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