Appendix #20 (cont.)


Kitchem Supervisor


Pantryman


Butcher
Meat


Second Cook


Chef,
Kitchen


4. Observes methods of food preparation and cook-
 ing, sizes of protions, and garnishing of foods
 to insure food is prepared in prescribed manner.
 5. Supervises and coordinates activities of chefs,
 cooks, and other kitchen workers engaged in
 preparing and cooking foods.
 6. Estimates food consumption and purchases or
 requisitions foodstuffs and kitchen supplies.
 7. Tests cooked foods by tasting and smelling them.
 8. Devises special dishes and develops recipes.

 1. Supervises and coordinates activities of kitchen,
 pantry, and storeroom personnel.
2. Supervises non-cooking personnel to insure
 cleanliness of kitchen and equipment.
 3. Plans or participates in utilizing food surpluses
 and leftovers.

1. Prepares salads, appetizers, sandwich fillings, add
 other cold dishes.
2. Measures and mixes ingredients to make salad
 dressing, cocktail sauces, gelatin salads, cold
 desserts, and waffles, following recipes.
3. Washes, peels, slices, and mixes vegetables,
 fruits, or other ingredients for salads, cold
 plates, and garnishes.
4. Portions and arranges food on serving dishes.
5. Prepares fruit or seafood cocktails and hours
 d'oeuvres
6. Makes sandwiches to order.

1. Cuts, trims and bones meats to prepare them for
 cooking using knives, saw, and cleaver.
2. Chops or grinds meats, using meat grinder.
3. Shapes and ties roasts.
4. Portions steaks and chops for individual servings,
 determine size of portion according to price of
 meal served.
5. Stores meats in refrigerator.

1. Stirs and strains soups and sauces.
2. Weighs and measures designed ingredients.
3. Washes, peels, cuts and seeds vegetables and
 fruits.
4. Dips food items in crumbs, flour, and batter
 to bread them.
5. Carries pans, kettles, and trays of food to and
 from work stations, stove and refrigerator.
6. Cleans work areas, equipment, and utensils.
7. Cleans, cuts and grinds meats, poultry and
 seafood.
8. Stores food in designated areas.

1. Supervises, coordinates and participates in
 activities of cooks and other kitchen personnel
 engaged in preparing and cooking foods.