Occupation restaurant cook

Restaurant cooks prepare, cook and present food and plan menus in restaurants.

Tasks

• Prepare ingredients for consumption or cooking (e.g. wash, peel, cut and seed fruit and vegetables and cut meat).
• Check food quality, for example by tasting, smelling, piercing with utensils, etc.
• Weigh, measure and mix ingredients according to recipes or personal judgement, using various kitchen utensils and equipment.
• Regulate the temperature of ovens, grills, roasters and other cooking equipment.
• Season and cook food according to recipes, personal judgement or experience, using a range of methods (e.g. baking, braising, frying, roasting, broiling and steaming).
• Divide food into portions and make sure it is well presented.
• Pass the dishes on to the waiters or serve to customers.
• Plan menus and estimate food requirements and costs.
• Monitor, order and receive (food) supplies, and store appropriately.
• Inspect and clean the kitchen, kitchen equipment, serving areas, etc. to ensure hygiene and health and safety.

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