Requirement : Thorough knowledge of the materials, methods, and equipment used in preparing food on a large scale
Considerable knowledge of health hazards in food preparation and service, and of necessary precautionary measures, have knowledge of a large variety of food recipes, food values, menu planning, and uses for left-over food. Able to work from written menus and standard recipes, to take inventory and keep records of foodstuffs used, to give significant assistance in planning menus, and ..... (continued) |