cook iii

Cooks III who will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant, washing dishes, cleaning food preparation areas, such as equipment, work surfaces, or serving areas, to ensure safe and sanitary food-handling practices, ensuring freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock, purchasing food or other su pplies as needed, consulting with supervisory staff to plan menus, observing and testing foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils, and providing coordination and guidance for kitchen staff.