Cook preparing and cooking large quantities of food for institutions, monitoring food safety, cleaning kitchen areas, serving meals, training new staff, and managing inventory of supplies and equipment
Experience
Institution and Cafeteria Cook
Where you worked
Month Year to Month Year
Cooked food according to menus and special dietary needs for facility residents and employees
Monitored and recorded food temperatures to ensure food safety in the kitchen
Cleaned and inspected kitchen equipment and work areas to keep them clean and working well
Washed pots, pans, dishes, and utensils used in food preparation
Served food to residents, employees, and patrons in the facility
Trained new employees on cooking and food service tasks
Took inventory of food supplies and kitchen equipment for future needs
Skills
Core Skills
Monitoring food services, Recording production data, Maintaining equipment inventories
Checking & Planning
Inspecting facilities, Determining menu item prices, Planning menu options
Hands-On Work
Cleaning equipment, Cleaning tableware, Moving equipment, Serving food and beverages
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