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Cook duties include but not limited to, are as follows:
Prepare and cook complete meals or individual dishes and foods
Prepare and cook special meals for people with food allergies or intolerances
Schedule and supervise kitchen helpers
Oversee kitchen operations
Maintain inventory and records of food, supplies and equipment
May set up and oversee buffets
May clean kitchen and work area
May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
May hire and train kitchen staff.
Cooks may specialize in preparing and cooking ethnic cuisine or special dishes.
Employment requirements
Completion of secondary school is usually required.
A minimum of one full years experience as a cook.
Must be in Canada
Cuisine Specialties
- Aboriginal
- Lebanese
- Italian
- International
- Greek
- French
- European
- East Indian
- Canadian
Types of Meals/Food Prepared
- All meals
Essential Skills
- Reading text
- Document use
- Numeracy
- Writing
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Finding information
- Computer use
- Continuous learning
- Significant use of memory
Transportation/Travel Information
- Own transportation
Cook Categories
- Cook (general)
Specific Skills
- Train staff in preparation, cooking and handling of food
- Supervise kitchen staff and helpers
- Plan menus
- Order supplies and equipment
- Manage kitchen operations
- Maintain inventory and records of food, supplies and equipment
- Inspect kitchens and food service areas
- Estimate food requirements and costs
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare and cook individual dishes and foods
- Prepare dishes for customers with food allergies or intolerances
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
- Wash dishes
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Poultry
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Cereals, grains and pulses
- Bakery goods and desserts
- Hors d'oeuvres
- Meat
- Pasta
- Game
- Fish
- Seafood
- Pizza
Security and Safety
- Bondable
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