WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Repetitive tasks
• Standing for extended periods
• Work under pressure

• Determine the size of food portions and costs
• Plan menus and estimate food requirements for their realization
• Prepare and cook complete meals or individual dishes and foods
• Prepare and cook special meals for patients as instructed by dietitian or chef
• Inspect kitchens and food service areas
• Order supplies and equipment
• Supervise kitchen staff and helpers
• Maintain inventory and records of food, supplies and equipment
• Organize buffets and banquets
• Manage kitchen operations