1918 Catering

Prepare, season, and cook dishes such as soups, meats, vegetables, desserts or other foods for both indoor and outdoor social events; prepare and cook to order a variety of foods that require only a short preparation time; prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias; and prepare and cook a few basic items that normally involve operating large-volume single-purpose cooking equipment. May be responsible for the food presentation at catered events; take orders from customers and serve patrons at counters or tables; order supplies; keep records and accounts; price items on menu; plan menu; and set-up/break-down the equipment and tools at catered events.