Cook

Scope of work

• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.

• Season and cook food according to recipes or personal judgment and experience.

• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

• Portion, arrange, and garnish food, and serve food to clients.

• Regulate temperature of ovens, broilers, grills, and roasters.

• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

• Maintain good record on “Bean card system” or FIFO system.

• Coordinate and supervise work of kitchen staff

Skill

• Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage

• Substitute for or assist other cooks during emergencies or rush periods.

• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs

• Good interpersonal and oral communication skills

• Hospitality skill while servicing food

• Carve and trim meats such as beef, veal, and lamb for hot or cold service, or for sandwiches

• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption

• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.