cook

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5120 - Cooks

5120.1 - cook

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Service and sales workers

Personal service workers

Cooks

cook

Description

Code

5120.1

Description

Cooks are culinary operatives who are able to prepare and present food, normally in domestic and institutional environments.

Scope note

Includes people working in institutional settings. Includes people working in the preparation of fast food.

Alternative Labels

apprentice

chief of the group

chief of the kitchen

communard

cook

culinary operative

deputy kitchen chef

entrée preparer

fish cook

food cook

food keeper

fry cook

grill cook

junior cook

kitchen chef

pantry supervisor

roast cook

saucemaker

sauté cook

second kitchen chef

senior chef

soup cook

under chief of the kitchen

vegetable cook

Regulatory Aspect

To see if and how this occupation is regulated in EU Member States, EEA countries or Switzerland please consult the Regulated Professions Database of the Commission. Regulated Professions Database:

http://ec.europa.eu/growth/single-market/services/free-movement-professionals/qualifications-recognition_en

Narrower occupations

Skills & Competences

Essential Skills and Competences

comply with food safety and hygiene control of expenses dispose waste ensure cleanliness of food preparation area handover the food preparation area maintain a safe, hygienic and secure working environment maintain kitchen equipment at correct temperature order supplies receive kitchen supplies store raw food materials use cooking techniques use culinary finishing techniques use food cutting tools use food preparation techniques use reheating techniques work in a hospitality team

Optional Skills and Competences

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

Optional Knowledge

composition of diets fish anatomy nutrition prepared meals seafood processing

Concept URI

Concept Uri

http://data.europa.eu/esco/occupation/90f75f67-495d-49fa-ab57-2f320e251d7e

Status

released

Occupations

cook

Description

Skills & Competences

Concept URI