Cooks, Institution and Cafeteria

Ensure safe and nutritious meal preparation for patrons.

1. 1

   Plan balanced menus

   Create varied and nutritionally balanced menus based on seasonal and local food availability.

2. 2

   Monitor food temperatures

   Regularly check and record food temperatures to maintain food safety standards.

3. 3

   Cook and serve meals

   Prepare and serve meals according to the planned menus and dietary restrictions.

4. 4

   Train kitchen staff

   Instruct and guide new employees in food preparation and safety procedures.

5. 5

   Maintain cleanliness

   Clean and inspect kitchen equipment and work areas to ensure hygiene and functionality.