Tend or operate and control equipment, such as kettles, cookers, vats and tanks, and boilers, to cook ingredients or prepare products for further processing.
Set temperature, pressure, and time controls, and start conveyers, machines, or pumps.
Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.
Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.
Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary.
Remove cooked material or products from equipment.
Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.
Measure or weigh ingredients, using scales or measuring containers.
Read work orders, recipes, or formulas to determine cooking times and temperatures, and ingredient specifications.
Pour, dump, or load prescribed quantities of ingredients or products into cooking equipment, manually or using a hoist.