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Prepares all menu items according to quantity menus. Bakes, roasts, broils and fries meat, fish and fowl. Mixes and cooks specialty dishes and delicate foods. Seasons foods by taste test and recipe. Maintains records of food used and supply on hand. Figures food cost and records on daily food cost sheet. Cleans and sanitizes work areas.
assisting the head chef in preparing menus,prepare ingredents for used the dishes,all ways ensure that the stocks are good and adequate supplies are maintained,and maintain the cleanliness of the cooking zone.
"Prepare and cook food in a restaurant, hospitals, [hotel, or any food industry kitchens] with a limited menu. Duties of the cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment."
Source from Careerdepot.org
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