How do they match: Cooks, Institution and Cafeteria

  • Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
  • Clean, cut, and cook meat, fish, or poultry.
  • Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.

  • Clean food preparation areas, facilities, or equipment.
  • Clean tableware.