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Train staff in preparation, cooking and handling of food; Supervise kitchen staff and helpers; Organize and manage buffets and banquets; Manage kitchen operations; Inspect kitchens and food service areas; Clean kitchen and work areas; Maintain inventory and records of food, supplies and equipment; Prepare and cook complete meals or individual dishes and foods
Types of Meals/Food Prepared
- Short orders
- Lunches
- Dinners
- All meals
- Buffet
Essential Skills
- Oral communication
- Problem solving
- Decision making
- Job task planning and organizing
- Continuous learning
Cook Categories
- Line cook
Credentials (certificates, licences, memberships, courses, etc.)
- Food Safe Certificate
Specific Skills
- Organize and manage buffets and banquets
- Manage kitchen operations
- Maintain inventory and records of food, supplies and equipment
- Inspect kitchens and food service areas
- Work with minimal supervision
- Prepare and cook individual dishes and foods
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
Work Setting
- Restaurant
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Poultry
- Cold kitchen (salads, appetizers, sandwiches)
- Meat
- Fish
- Seafood
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