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.

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Personality Type

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

Knowledge

  • Combination of textures

    The combination of textures for 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 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 flavours

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

  • 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.

Skills

  • 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.

  • 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.

  • 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.

  • Bake goods

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

  • 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.

  • Maintain cutting equipment

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

  • Follow hygienic procedures during food processing

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

  • Maintain food specifications

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

  • Operate kneading of food products

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

  • 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.

  • Research new food ingredients

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

  • Apply GMP

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

  • 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.

  • 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.

  • 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.

  • Research new cooking methods

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

  • 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.

  • Examine production samples

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

  • Collect samples for analysis

    Collect samples of materials or products for laboratory analysis.

  • Operate mixing of food products

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

  • Apply flame handling regulations

    Laws and organisation rules for the safe storage and use of flammables.

  • Apply preservation treatments

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

  • Ensure sanitation

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

  • Apply HACCP

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

Optional knowledge and skills

apply food technology principles operate a heat treatment process execute chilling processes to food products develop new food products ingredient threats watch food product trends dispose food waste origin of dietary fats and oils food canning production line identify nutritional properties of food fermentation processes of food select adequate packaging for food products temperature scales cultural customs on food preparation identify market niches check quality of products on the production line produce meat-based jelly preparations food homogenisation participate in the development of new food products label foodstuffs apply different dehydration processes of fruits and vegetables monitor temperature in farinaceous processes make artistic food creations coat food products analyse characteristics of food products at reception food science maintain industrial ovens label samples food and beverage industry ensure compliance with environmental legislation in food production create new recipes perform sensory evaluation care for food aesthetic