Hierarchy view
cook
Description
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
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
Relationships
Essential Skills and Competences
comply with food safety and hygiene
control of expenses
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
manage waste
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
Concept URI
Status
released
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