CULINARY SPECIALIST

Regulate temperature of ovens, broilers, grills, and roasters.

Substitute for or assist other cooks during emergencies or rush periods.

 Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

 Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.

Coordinate and supervise work of kitchen staff.

Carver,cutting chicken into different parts separating the dark from the white meat.

Bake breads, rolls, and pastries.