• Cook 2

    Oregon State University (Corvallis, OR)
    …the item preparation are following safe and sanitary preparation procedures. + Informs the Chef de Cuisine or manager of needed products and product outages. + ... waste. + Keeps accurate production records and discuss with Chef de Cuisine or manager . Use recipes...+ Uses leftover products promptly for food safety or store properly for future use. 15% SAFETY AND SANITATION… more
    Oregon State University (07/31/25)
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