A professional who assists workers engaged in preparing foods for hotels, restaurants, or ready-to-serve packages by performing any combination of following duties. Respnsibilities include:

• Washes, peels, cuts, and seeds vegetables and fruits.
• Cleans, cuts, and grinds meats, poultry, and seafood.
• Dips food items in crumbs, flour, and batter to bread them.
• Stirs and strains soups and sauces.
• Weighs and measures designated ingredients.
• Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
• Stores foods in designated areas, utilizing knowledge of temperature requirements and food spoilage.
• Cleans work areas, equipment and utensils, segregates and removes garbage, and steam-cleans or hoses garbage containers.
• Distributes supplies, utensils, and portable equipment, using handtruck.
• May be designated according to worker assisted as Cook Helper, Broiler or Fry; Cook Helper, Dessert; Cook Helper, Vegetable; Pantry Goods Maker Helper.
• Performs other duties as described under helper master title.