Cooks are culinary operatives who are able to prepare and present food, normally in domestic and institutional environments.
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- Realistic / Conventional
- 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.
- 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.
- Receive kitchen supplies
Accept the delivery of ordered kitchen supplies and make sure everything is included and in good condition.
- Use culinary finishing techniques
Apply culinary finishing techniques including garnishing, decorating, plating, glazing, presenting and portioning.
- Comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
- Order supplies
Command products from relevant suppliers to get convenient and profitable products to purchase.
- 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.
- Maintain a safe, hygienic and secure working environment
Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.
- 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.
- Use reheating techniques
Apply reheating techniques including steaming, boiling or bain marie.
- Use food cutting tools
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.
- Use cooking techniques
Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.
- Ensure cleanliness of food preparation area
Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.
- Dispose waste
Dispose waste in accordance with legislation, thereby respecting environmental and company responsibilities.
Optional knowledge and skillsprepare meat products for use in a dish check deliveries on receipt execute chilling processes to food products prepare bakery products slice fish create decorative food displays advise on preparation of diet food prepared meals prepare salad dressings comply with standard portion sizes prepare desserts identify nutritional properties of food prepare dairy products for use in a dish store kitchen supplies cook sauce products cook seafood cook vegetable products plan menus prepare egg products for use in a dish handle chemical cleaning agents seafood processing prepare ready-made dishes advise customers on seafood choices prepare flambeed dishes create a diet plan fish anatomy cook meat dishes prepare vegetable products for use in a dish prepare sandwiches cook dairy products nutrition train employees prepare saucier products for use in a dish composition of diets
Common job titles
- Kitchen prep
- Experienced cook - home by 7:30 - stable schedule - great team
- Restaurant career day - maryland
- Line cook/prep cook
- Cook ii
- Cook 5:00 am - 1:30 pm
- Service assistant
- Production cook - am