less than 50 employees
Food production in catering term simply refers to the food preparation and control.
The kitchen staff performs a wide range of duties in the fast-moving kitchen; they are the utility people, often assisting head cooks, line cooks, managers, and waitstaff with various aspects of meal preparation and delivery. Current job listings identify the following duties for kitchen staff:
- Inspecting food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
- Seasoning and cooking food according to recipes or personal judgment and experience
- Observing and testing foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
- Weighing, measuring, and mixing ingredients according to recipes or personal judgment, using various kitchen utensils and equipment