Cook

Cooks prepare and cook food.

Cooks may perform the following tasks:

• check food to ensure its quality
• regulate temperatures of ovens, grills and other cooking equipment
• prepare food for cooking
• cook food by a range of methods (e.g. baking, braising, frying, roasting or steaming)
• divide food into portions and make sure that the food is well presented
• clean food preparation areas and equipment
• store food in temperature-controlled facilities
• receive and store supplies
• make sure kitchen is hygienic and functional
• plan menus and estimate food requirements
• prepare food to meet special dietary requirements
• train and supervise other staff.

Specialisations:

The range of duties carried out by cooks varies depending on where they work. In hotels, clubs, restaurants and takeaway food outlets, cooks often specialise in preparing and cooking a particular type of food (e.g. fried chicken, pizza or barbecued meat). They may also specialise in national cuisine (e.g. Thai, Vietnamese, French or Italian). Other specialisations include entrees, desserts, international and pastry cooking.

With experience and further training, qualified cooks may be promoted to supervisory positions.

Cooks may be required to work shifts, including weekends and public holidays. The work may be stressful, especially at peak hours of the day.

Personal Requirements:

• a high level of personal hygiene
• able to plan your time and work under pressure
• good communication skills
• punctuality
• flexibility to perform shiftwork (sometimes on a 24-hour rotating roster)
• able to stay calm in difficult situations
• able to work well in a team.

Related Jobs:

• Baker
• Caterer
• Chef
• Home Economist
• Kitchenhand
• Pastrycook
• Smallgoods Maker

Education and Training, Employment Opportunities and Additional Information

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