Profession cook

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

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Personality Type

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

prepare saucier products for use in a dish execute chilling processes to food products slice fish check deliveries on receipt cook meat dishes identify nutritional properties of food create a diet plan prepare dairy products for use in a dish prepare salad dressings nutrition handle chemical cleaning agents cook vegetable products composition of diets cook seafood store kitchen supplies train employees create decorative food displays prepare vegetable products for use in a dish plan menus cook sauce products prepare meat products for use in a dish seafood processing prepare sandwiches prepare bakery products comply with standard portion sizes prepare egg products for use in a dish advise customers on seafood choices prepare ready-made dishes prepare flambeed dishes prepared meals prepare desserts cook dairy products fish anatomy advise on preparation of diet food

Source: Sisyphus ODB