Institution cooks plan, organise, prepare and cook meals in institutions.
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- Realistic / Enterprising
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- Dispose waste
Dispose waste in accordance with legislation, thereby respecting environmental and company responsibilities.
- Control of expenses
Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
- Order supplies
Command products from relevant suppliers to get convenient and profitable products to purchase.
- Comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
- Maintain a safe, hygienic and secure working environment
Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.
- Ensure cleanliness of food preparation area
Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.
- Handover the food preparation area
Leave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.
- Use culinary finishing techniques
Apply culinary finishing techniques including garnishing, decorating, plating, glazing, presenting and portioning.
- Use reheating techniques
Apply reheating techniques including steaming, boiling or bain marie.
- Store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
- Maintain kitchen equipment at correct temperature
Keep the refrigeration and storage of equipment at the correct temperature.
- Receive kitchen supplies
Accept the delivery of ordered kitchen supplies and make sure everything is included and in good condition.
- Use food preparation techniques
Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.
- Work in a hospitality team
Function confidently within a group in hospitality services, in which each has his own responsibility in reaching a common goal which is a good interaction with the customers, guests or collaborators and their contentment.
- Use cooking techniques
Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.
- Use food cutting tools
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.