Job Description:

• 1) Supervises, coordinates, and participates in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, or other establishment: Estimates food consumption, and requisitions or purchases foodstuffs.

• 2) Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.

• 3) Selects and develops recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation.