Cook

Reviews menus, work sheets and recipes, and determines type and quantities of items required for number of persons to be served and recipe requirements. Cuts and trims to cooking size, and weighs or measures portions and ingredients for regular or modified diets in accordance with menus, recipes or other instructions. Regulates cooking temperatures and steam pressures; times cooking process; checks condition of food and turns and bastes meat as required; seasons food; and carves and portions meat. Sets up and serves hot foods on cafeteria lines, and portions food for individual servings on trays in accordance with regular or modified diets as indicated by instructions. Cleans and maintains in sanitary condition equipment and work areas, sweeping and mopping floors, washing utensils, tables and refrigerators, and cleaning ovens and ranges. Directs, and instructs as necessary, any helpers and mess attendants assigned in the simpler cooking activities, preparation of vegetable and fruits