Profession cook

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

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

• Use food cutting tools

  Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.

• Maintain a safe, hygienic and secure working environment

  Preserve health, hygiene, safety and security in the workplace in accordance with relevant 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.

• 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.

• Receive kitchen supplies

  Accept the delivery of ordered kitchen supplies and make sure everything is included and in good condition.

• Maintain kitchen equipment at correct temperature

  Keep the refrigeration and storage of equipment at the correct temperature.

• 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 cooking techniques

  Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.

• Use food preparation techniques

  Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.

• Comply with food safety and hygiene

  Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

• Use reheating techniques

  Apply reheating techniques including steaming, boiling or bain marie.

• Ensure cleanliness of food preparation area

  Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.

• Use culinary finishing techniques

  Apply culinary finishing techniques including garnishing, decorating, plating, glazing, presenting and portioning.

• Dispose waste

  Dispose waste in accordance with legislation, thereby respecting environmental and company responsibilities.

• Order supplies

  Command products from relevant suppliers to get convenient and profitable products to purchase.

• Store raw food materials

  Keep in reserve raw materials and other food supplies, following stock control procedures.

Optional knowledge and skills

Source: Sisyphus ODB