Food service specialist vs culinary specialist

Differences between food service specialist and culinary specialist duties and responsibilities

Food service specialist example responsibilities.

• Regulate temperatures of ovens, broilers, and grills.
• Apply a vast number or USDA and USDC Standards/Specifications to determine compliance with contractual requirements.
• Maintain a safe work environment for the preparation of food through sanitation and HACCP procedures.
• Inspect prepared foods place on the serving line to ensure temperature and quality follow ServSafe protocols.
• Utilize the techniques of roasting, broiling, frying, grilling, steaming, and baking.
• Ensure that food purchase and procure for multiple units is in accordance with DOD and USDA standards and contractual documents.
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Culinary specialist example responsibilities.

• Manage and lead a HACCP plan for the restaurant.
• Manage user securities, roles, database backups, restore, fail-over management for SQL cluster.
• Help maintain haccp records, and all sanitation rules.
• Set up the batter cart, fryers, and chicken holding cabinet and collect all necessary small wares.
• Design and fabricate menu items for guests with gluten sensitivitys, sulfates allergies, and low fat constraints.
• Provide meals for patients with food allergies, food sensitivities, diseases and those revolving from surgical procedures, and pediatrics.
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