How do they match: Cooks, Institution and Cafeteria

  • Monitor and record food temperatures to ensure food safety.
  • Monitor menus and spending to ensure that meals are prepared economically.
  • Monitor use of government food commodities to ensure that proper procedures are followed.
  • Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.

  • Monitor food services operations to ensure procedures are followed.
  • Record operational or production data.