Search Results for: Vegetable prepared
activities of food preparation, kitchen, pantry, and storeroom personnel and purchases or requisitions foodstuffs and kitchen supplies: plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers. ) specifies number of servings to be made from any vegetable
master title. ) may set prices to be charged for food items. ) may meet with professional staff, customers, or client group to resolve menu inconsistencies or to plan menus for special occasions. ) may assist dietitian to plan, change, test, and standardize recipes to increase number of servings prepared...
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