Cook II

Prepare ingredients by portioning, chopping, storing, weighing, and mixing food. Cook dishes according to recipes and quality standards while operating ovens, stoves, grills, microwaves, and fryers. Wash, peel fruits and vegetables, and test foods for proper doneness. Set up and break down work stations, serve food in proper portions, and wash and disinfect kitchen areas and equipment. Monitor appliance and food temperatures, ensure uniform cleanliness, and report maintenance needs or unsafe conditions. Stand, sit, or walk for extended periods while lifting objects up to 25 pounds.