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Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.
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Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary.
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Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
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Admit required amounts of water, steam, cooking oils, or compressed air into equipment, such as by opening water valves to cool mixtures to the desired consistency.
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Tend or operate and control equipment, such as kettles, cookers, vats and tanks, and boilers, to cook ingredients or prepare products for further processing.
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Read work orders, recipes, or formulas to determine cooking times and temperatures, and ingredient specifications.
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Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.
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Notify or signal other workers to operate equipment or when processing is complete.
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Remove cooked material or products from equipment.
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Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.
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Activate agitators and paddles to mix or stir ingredients, stopping machines when ingredients are thoroughly mixed.
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Operate auxiliary machines and equipment, such as grinders, canners, and molding presses, to prepare or further process products.
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Place products on conveyors or carts, and monitor product flow.
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Measure or weigh ingredients, using scales or measuring containers.
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Set temperature, pressure, and time controls, and start conveyers, machines, or pumps.
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Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.
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Pour, dump, or load prescribed quantities of ingredients or products into cooking equipment, manually or using a hoist.