Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.

Read work orders, recipes, or formulas to determine cooking times and temperatures, and ingredient specifications.

Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.

Measure or weigh ingredients, using scales or measuring containers.

Tend or operate and control equipment, such as kettles, cookers, vats and tanks, and boilers, to cook ingredients or prepare products for further processing.

Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.

Set temperature, pressure, and time controls, and start conveyers, machines, or pumps.

Remove cooked material or products from equipment.

Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.

Activate agitators and paddles to mix or stir ingredients, stopping machines when ingredients are thoroughly mixed.