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1

cook helper

  • Set up, prepared, and presented work areas and food dishes in accordance with culinary practices.
  • Assisted chefs in food preparation and helped run assigned station.
  • Handling one of three restaurant in the morning buffet.
  • Ensure food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills, and roast
2

cook helper

  • Ensures the proper cleaning of equipment.
  • Practicing and adhering to Food Safety, GMP’s (Good Manufacturing Practices) and Health and Safety.
  • Responsible in inspecting the raw materials prior to use and record observation on the checklist.
  • Responsible for maintaining a clean work area and free of hazards.
  • Responsible for maintaining small tools in a safe place such as knives, thermometers, utensils, etc.
  • Maintain a safe, organized, clean and sanitized work area.
3

cook helper/clerk

  • Measure and mix ingredients according to recipes using various kitchen utensils and equipment.
  • Print weekly recipe cards and menus for first cook for breakfast, lunch and dinner meals.
  • Balance cash box for head counts and check for accurate change before and after each meal.
  • Tally up head counts from soldiers for each meal.