Profession diet cook

Diet cooks prepare and present meals according to special dietary or nutrition needs.

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Personality Type

  • Realistic / Conventional
  • Artistic / Realistic
  • Realistic / Enterprising

Knowledge

  • Nutrition

    The science that investigates the various substances and nutrients (proteins, carbohydrates, tannins, anthocyanins, vitamins, and minerals) and their interaction in food products.

  • Composition of diets

    The planning, selection, composition and manufacturing of diets for healthy and ill persons.

Skills

  • Comply with food safety and hygiene

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

  • 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 food preparation techniques

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

  • Maintain kitchen equipment at correct temperature

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

  • 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.

  • Identify nutritional properties of food

    Determine nutritional properties of food and label products appropriately if required.

  • 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.

  • Dispose waste

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

  • 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.

  • Maintain a safe, hygienic and secure working environment

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

  • Use food cutting tools

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

  • 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.

  • Use cooking techniques

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

Optional knowledge and skills

cook vegetable products prepare salad dressings execute chilling processes to food products create a diet plan train employees comply with standard portion sizes plan menus prepare vegetable products for use in a dish prepare bakery products cook sauce products cook seafood prepare dairy products for use in a dish prepare desserts prepared meals prepare meat products for use in a dish control of expenses prepare ready-made dishes order supplies slice fish store kitchen supplies cook dairy products check deliveries on receipt prepare saucier products for use in a dish cook meat dishes advise on preparation of diet food prepare egg products for use in a dish handle chemical cleaning agents prepare sandwiches