A professional who tends deep-fat cookers to fry meats, vegetables, or fish in cooking oil. Respnsibilities include:

• Empties containers or opens valves to fill cookers with oil.
• Sets thermostat to heat oil to specified temperature.
• Empties containers of meat, vegetable, or fish into metal basket and immerses basket into vat manually or by hoist.
• Sets timer.
• Observes color at end of frying time to determine conformity to standards and extends frying time accordingly.
• Removes basket from cooker, drains it, and dumps contents onto tray.
• May dip foods into batter or dye before frying.
• May specialize in a particular food product for canning or freezing or may fry variety of foods for immediate consumption.