Operates, safely and accurately, a variety of commercial food service equipment including: knives, slicer, thermometers, measuring utensils, scales, toaster, food warmer, chopper, mixer, blender, steamer, grill, fryer, steam kettle, broiler, electric oven, microwave oven, convection oven. Ability to utilize, operate and cook on or with open flame, gas equipment, broilers, flat tops, combi ovens, woks and wood stone ovens and electric range.