Food Preparation and Cooking: Prepare and cook food according to standard recipes and designated menus to ensure high-quality meals that meet patient nutritional needs.
Food Handling and Hygiene: Ensure all food and raw ingredients are handled, prepared, and stored according to established food safety practices, hygiene, and operating standards.
Portion Control and Food Quality: Ensure portion sizes, quality, taste, presentation, and food temperatures meet specified standards before serving to patients.
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