o The Chef de Cuisine will record and maintain for 90 days a daily log of hot and cold holding temperatures of 2 hot and 2 cold items per meal period to ensure that hazardous foods are held at temperatures within compliance of DHEC health code guidelines. General cooking appliances including but not limited to the following: Gas Range, Grill, Charbroiler, Fry-o'later, meat slicer, food processor, blender, convection oven, steam table, hot holding cabinets, sharp knives.