The Second Cook is responsible for the timely preparation and production of all menu items. Additionally, he/she is responsible for the cleanliness and maintenance of the galley. Incumbent shall assist the Chief Cook in the efficient operation of the galley.
Shall prepare all assigned menu items in accordance with progressive cooking techniques, utilizing the daily production sheet and approved recipes.
Ensure the daily production sheet is strictly followed.
Carefully inspect all ingredients prior to use.
Ensure subsistence items, supplies and equipment is maintained in a neat, orderly and sanitary manner.
Ensure that all provisions “broken out” are properly recorded and signed for on the NAVSUP 1282.
Assist in the proper care of perishable leftovers; wrapping, labeling and refrigerating all usable leftovers.
Assist in the cleaning and maintenance of the galley areas and associated equipment.
Adhere to all sanitation procedures and personal hygiene standards.
Performs other duties as assigned.
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