Profession industrial cook

Industrial cooks create new food designs and recipes. They prepare, measure and mix ingredients to prepare foodstuff products. They control and regulate temperatures, monitor cooking process, assign specific baking tasks, and direct workers in task performance.

Personality Type

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

Knowledge

• Combination of flavours

  The large range of combinations of flavours to develop new recipes or products.

• Functional properties of foods

  Structure, quality, nutritional value and/or acceptability of a food product. A food functional property is determined by physical, chemical and/or organoleptic properties of a food. Examples of a functional property may include solubility, absorption, water retention, frothing ability, elasticity, and absorptive capacity for fats and foreign particles.  

• Food storage

  The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

• Food allergies

  The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).

• Combination of textures

  The combination of textures for new recipes or products.

Skills

• Operate kneading of food products

  Perform all kinds of kneading operations of raw materials, half-finished products and foodstuffs.

• Research new food ingredients

  Assess new food ingredients by undergoing research activities in order to develop or improve foodstuffs.

• Operate mixing of food products

  Perform all kinds of mixing operations of raw materials, half-finished products and foodstuffs.

• Administer ingredients in food production

  Ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.

• Analyse trends in the food and beverage industries

  Investigate trends in foodstuffs related to consumers preferences. Examine key markets based on both product type and geography as well as technological improvements in the industry.

• Research new cooking methods

  Assess new cooking methods by undergoing research activities in order to develop or improve food technological processes.

• Maintain food specifications

  Preserve, review, and evaluate existing food specifications such as recipes.

• Examine production samples

  Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.

• Maintain cutting equipment

  Maintenance of the cutting equipment (knives, cutters, and other elements).

• Apply GMP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

• Handle kitchen equipment according to the requirements

  Knowing and handling a variety of kitchen instruments and equipment. Choosing the right tool for the purpose and the raw material. Trim, peel, and slice products with knives, paring tools, or food cutting tools.

• Keep inventory of goods in production

  Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.

• Be at ease in unsafe environments

  Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.

• Work according to recipe

  Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.

• Apply requirements concerning manufacturing of food and beverages

  Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

• Collect samples for analysis

  Collect samples of materials or products for laboratory analysis.

• Select adequate ingredients

  Select adequate ingredients based in their technological function to execute ideas. Strive for consistent good quality of the ingredients and use them adequately to obtain a satisfactory final product.

• Blend food ingredients

  Blend, mix or cultivate ingredients to make reagents or to manufacture food or beverage products and to carry the analysis that goes along with it.

• Ensure sanitation

  Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

• Apply preservation treatments

  Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.

• Follow hygienic procedures during food processing

  Ensure a clean working space according to hygienic standards in the food processing industry.

• Bake goods

  Perform all tasks for baking such as oven preparation and product loading, until the baked goods are discharged from it.

• Apply HACCP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

• Apply flame handling regulations

  Apply laws and organisation rules for the safe storage and use of flammables.

Optional knowledge and skills

Source: Sisyphus ODB