Applicant must have experience as a Cook and be able to prepare food in large quantities, by various methods of cooking, meat, poultry, fish, vegetables, seasons and cooks all cuts of various meats, fish and poultry, boils, steams or fries' vegetables, makes gravies, soups, sauces, roasts, meat pies, fricassees, casseroles, and stews. Independently performs moderately difficult tasks in preparing small quantities of quickly prepared food such as steaks, chops, cutlets, hamburgers, eggs, salads and other similar items.