Key Result Areas:

• Cook foodstuffs according to menus, special dietary or nutritional restrictions, and numbers of portions to be served
• Clean and inspect galley equipment, kitchenappliances, and work areas in order to ensure cleanliness and functional operation; direct activities of one or more workers who assist in preparing and serving meals
• Bake breads, rolls, and other pastries; clean, cut, and cook meat, fish, and poultry
• Compile and maintain records of food use and expenditures
• Determine meal prices based on calculations of ingredient prices
• Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs
• Apportion and serve food to facilityresidents, employees, or patrons
• Monitor menus and spending in order to ensure that meals are prepared economically
• Monitor use of government food commodities to ensure that proper procedures are followed
• Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability; take inventory of supplies and equipment
• Wash pots, pans, dishes, utensils, and other cooking equipment

Key Highlights:

• Any existing systems/ processes streamlined???? Results obtained????
• Major assignments handled????
• Any unique initiative taken to improve customer satisfaction level???? Any major accounts/clients handled???
• Awards/appreciation letters received???? Other relevant achievements????\