Overview
Cooks prepare, season and cook food in dining and catering establishments. They frequently work with other cooks and kitchen hands and are sometimes supervised by a chef. The recipes followed by cooks are simple and quick to enable preparation of many dishes for multiple customers at the same time.
Work is in the kitchens of dining establishments, including cafes, bars, hospitals, schools, day cares or take away outlets.
Suits people who work well under pressure and as a part of a team, and who enjoy working with food, including preparation and presentation.
Day-to-day
- examine food and ingredients to ensure quality
- regulate temperature of ovens, grills and other cooking equipment
- prepare, season and cook food
- apportion food onto plates; add sauces and garnishes
- store food in temperature-controlled facilities
- prepare food to meet special dietary requirements
- plan menus and estimate food requirements
- may train other kitchen staff and apprentices.
Considerations
- Irregular hours
- Stressful
To become a Cook
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Formal qualifications are not required, however a certificate course and/or apprenticeship in cooking can improve employability.
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