Description:
The Cook prepares and cooks nutritious, healthy, and meals and snacks within required time frames in center/facility based food service operations. Additionally, maintains a clean and safe kitchen environment and ensures menus and preparation as required.Requirements:
- Working knowledge of the methods and procedures relating to food preparation in small quantities, and the skill to apply such information to cook a limited variety of prepared foods.
- Ability to read and understand written food service material such as food labels, standardized recipes, etc.
- Ability to perform basic arithmetic computations in multiplying ingredients for a recipe and calculating how many servings.
- Knowledge of the characteristics of various foods such as color, flavor, consistency, texture, and temperature and cooking time required.
- Skill in planning, coordinating and timing sequence of steps required to have all menu items ready for serving at specified time.
- Knowledge of sanitation principles.
May 3, 2024;
from:
usajobs.gov