Determine the size of food portions and costs

Plan menus and estimate food requirements for their realization

Prepare and cook complete meals or individual dishes and foods

Prepare dishes for customers with food allergies or intolerances

Prepare and cook special meals for patients as instructed by dietitian or chef

Inspect kitchens and food service areas

Train staff in preparation, cooking and handling of food

Supervise kitchen staff and helpers

Clean kitchen and work areas

Recruit and hire staff

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