1) Supervises and coordinates 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.
2) Specifies number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs.
3) Supervises non cooking personnel, such as Kitchen Helper, to ensure cleanliness of kitchen and equipment.
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