Accurately records number of portions prepared, number of portions "over", number of portions "short", and number of portions of items substituted for "short" items on patient tray line and cafeteria production sheets. Utilizes the following pieces of equipment to prepare meals: tilting fry pans, steamers, steam kettles, ovens, warmers, mixers, slicer, buffalo chopper, food processor, fryers, grill and knives.