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Performs duties which include, but are not limited to, the following: roasts, broils, bakes, fries, boils, steams and stews meats, fish and poultry. Prepares soups, stocks, broths, gravies, sauces and puddings without the use of packaged mixes. Adjusts standardized recipes for number of servings, performs yield testing; prepares cold food platters such as ham, salmon and roast beef platters, and salads and hors d'oeuvres; mixes and prepares cold sauces, meat glazes, molded aspics and salad dressings, and carves vegetables and fruits as garnishes for food platters and dishes Creates and utilizes production reports to ensure that meals are prepared with optimal use of ingredients and minimal waste. Monitors allergies and ensures that food substitutions are offered. Follows Air Force standardized menus and maintains inventory of needed food and kitchen supplies. Mentors and supports Food Service Workers and other cooks. Maintains professionalism and works as a part of the kitchen team. Ensures kitchen meets sanitary standards and is in compliance with base public health guidance and regulations. Delivers food, dishes and cutlery to classrooms and collects food dishes and cutlery from classrooms upon completion of meal.