Profession cook

Institution cooks plan, organise, prepare and cook meals in institutions.

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Personality Type

  • Realistic / Enterprising

Related professions cook

  • Chef cook
  • Chef de Partie
  • Chinese cook
  • Commis chef
  • Cook, all other
  • Head chef
  • Indian cook
  • Indonesian cook
  • Japanese cook
  • Latin American cook
  • Pastry chef
  • Restaurant cook
  • Ship cook
  • Sous chef

Skills

  • 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.

Optional knowledge and skills

prepare meat products for use in a dish prepare sandwiches create decorative food displays cook dairy products prepare flambeed dishes prepare ready-made dishes prepare desserts check deliveries on receipt prepared meals handle chemical cleaning agents advise customers on seafood choices advise on preparation of diet food identify nutritional properties of food prepare egg products for use in a dish prepare bakery products prepare vegetable products for use in a dish cook meat dishes comply with standard portion sizes slice fish fish anatomy composition of diets execute chilling processes to food products cook vegetable products cook sauce products plan menus prepare saucier products for use in a dish cook seafood train employees create a diet plan seafood processing store kitchen supplies nutrition prepare dairy products for use in a dish prepare salad dressings