Social ServiceISCO 5120
Cook
A cook is a person who prepares and serves food, in domestic and institutional settings as well as in catering kitchens.
Check yourself in a minute: cook
Rate 5 of the 15 essential skills of this occupation (European ESCO data). No account needed.
order supplies
store raw food materials
receive kitchen supplies
use food preparation techniques
handover the food preparation area
About cook
The cook's job description covers the whole path of food through the kitchen. The cook stores fresh food correctly on arrival, prepares it, cooks it and serves it, using cutting tools when cutting and portioning, and decorating dishes before they leave the kitchen. Food hygiene runs through all of it: the cook complies with legislation on health, safety and hygiene in food handling, cleans the food preparation area during and after service, and keeps raw and ready-to-eat products apart.
The cook also controls expenses by using what has been bought, portioning to the agreed size and keeping waste down.
Cooks work as part of a hospitality team, taking orders from the floor and working alongside waiting staff and other cooks. Health and safety at work matters in a room full of hot surfaces, knives and wet floors. Formal requirements are set by national food hygiene rules and by the employer.
European Skills Framework
Skills and knowledge areas required for this occupation based on European classification.
Essential (15)
comply with food safety and hygienecomply with food safety and hygieneRespect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.order suppliesorder suppliesCommand products from relevant suppliers to get convenient and profitable products to purchase.store raw food materialsstore raw food materialsKeep in reserve raw materials and other food supplies, following stock control procedures.receive kitchen suppliesreceive kitchen suppliesAccept the delivery of ordered kitchen supplies and make sure everything is included and in good condition.use food preparation techniquesuse food preparation techniquesApply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.work in a hospitality teamwork in a hospitality teamFunction confidently within a group in hospitality services, in which each has his own responsibility in reaching a common goal which is a good interaction with the customers, guests or collaborators ...handover the food preparation areahandover the food preparation areaLeave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.use reheating techniquesuse reheating techniquesApply reheating techniques including steaming, boiling or bain marie.use culinary finishing techniquesuse culinary finishing techniquesApply culinary finishing techniques including garnishing, decorating, plating, glazing, presenting and portioning.use food cutting toolsuse food cutting toolsTrim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.ensure cleanliness of food preparation areaensure cleanliness of food preparation areaGuarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.maintain a safe, hygienic and secure working environmentmaintain a safe, hygienic and secure working environmentPreserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.control of expensescontrol of expensesMonitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.maintain kitchen equipment at correct temperaturemaintain kitchen equipment at correct temperatureKeep the refrigeration and storage of kitchen equipment at the correct temperature.use cooking techniquesuse cooking techniquesApply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.
Optional (33) — show
nutritionnutritionThe science that investigates the various substances and nutrients (proteins, carbohydrates, tannins, anthocyanins, vitamins, and minerals) and their interaction in food products.composition of dietscomposition of dietsThe planning, selection, composition and manufacturing of diets for healthy and ill persons.seafood processingseafood processingProcess of all marine finfish, crustaceans, molluscs and other forms of aquatic life (including squid, sea turtle, jellyfish, sea cucumber, and sea urchin and the roe of such animals) other than birds...prepared mealsprepared mealsThe industry of prepared meals and dishes, the manufacuring processes, the technology required for manufacturing, and the market that it targets.fish anatomyfish anatomyThe study of the form or morphology of fish species.prepare dairy products for use in a dishprepare dairy products for use in a dishPrepare dairy products for use in a dish by cleaning, cutting or using other methods.slice fishslice fishCut fish or fish parts into fillets and smaller pieces.prepare meat products for use in a dishprepare meat products for use in a dishMake meat products for use in a dish by cleaning, cutting or using other methods.identify nutritional properties of foodidentify nutritional properties of foodIdentify the nutritional value of food, including proportion of fats, carbohydrates, sugars, vitamins. Label products appropriately if required.prepare saucier products for use in a dishprepare saucier products for use in a dishMake saucier products for use in a dish by cleaning, cutting or using other methods.comply with standard portion sizescomply with standard portion sizesAdhere to set portion sizes by cooking meals according to standard food portion sizes and recipe specifications.prepare sandwichesprepare sandwichesMake filled and open sandwiches, paninis and kebabs.prepare salad dressingsprepare salad dressingsMake salad dressings by mixing desired ingredients.cook seafoodcook seafoodPrepare seafood dishes. The complexity of the dishes will depend on the range of seafood used and how they are combined with other ingredients in their preparation and cooking.prepare bakery productsprepare bakery productsMake bakery products such as bread and pasta by preparing dough, using proper techniques, recipes and equipment to achieve ready bakery items, combining with other products if necessary.cook vegetable productscook vegetable productsPrepare dishes based on vegetables in combination with other ingredients if necessary.plan menusplan menusOrganise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.cook sauce productscook sauce productsPrepare all kinds of sauces (hot sauces, cold sauces, dressings), which are liquid or semi-liquid preparations that accompany a dish, adding flavour and moisture.manage wastemanage wasteManage or dispose of significant amounts of waste materials and/or hazardous materials, in accordance with legislation, thereby respecting environmental and company responsibilities. Ensure required l...prepare vegetable products for use in a dishprepare vegetable products for use in a dishMake vegetable products, such as vegetables, pulses, fruits, grains and mushrooms for further use in dishes.prepare dessertsprepare dessertsCook, bake, decorate and present hot and cold savoury and sweet pastry products, desserts and puddings.store kitchen suppliesstore kitchen suppliesKeep delivered kitchen supplies for future use in a safe and hygiene place according to guidelines.prepare ready-made dishesprepare ready-made dishesPrepare snacks and sandwiches or heat up ready-made bar products if requested.advise customers on seafood choicesadvise customers on seafood choicesProvide advice on the available seafood and on ways of cooking and storing it.create a diet plancreate a diet planPlan and implement a personalised diet plan to best improve an individual's body movement.train employeestrain employeesLead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the perform...cook dairy productscook dairy productsPrepare eggs, cheese and other dairy products, combined with other products if necessary.create decorative food displayscreate decorative food displaysDesign decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.cook meat dishescook meat dishesPrepare meat dishes, including poultry and game. The complexity of the dishes depend on the type of meat, the cuts being used and how they are combined with other ingredients in their preparation and ...advise on preparation of diet foodadvise on preparation of diet foodFormulate and supervise nutrition schemes to meet special dietary needs, such as low-fat or low-cholesterol diets, or gluten free.check deliveries on receiptcheck deliveries on receiptControl that all order details are recorded, that faulty items are reported and returned and that all paperwork is received and processed, according to the purchasing procedures.prepare egg products for use in a dishprepare egg products for use in a dishMake egg products for use in a dish by cleaning, cutting or using other methods.prepare flambeed dishesprepare flambeed dishesMake flambeed dishes in the kitchen or in front of customers while paying attention to safety.
Related Occupations
Occupations that need many of the same essential skills, so the move between them is shortest.
Frequently asked questions
What does a cook do?
Cooks are culinary operatives who are able to prepare and present food, normally in domestic and institutional environments.
What skills does a cook need?
A cook needs 15 essential skills, including comply with food safety and hygiene, order supplies, store raw food materials, receive kitchen supplies, use food preparation techniques.
Will AI replace cook jobs?
The AI disruption score for cook is 35/100 (moderate risk). Skills most exposed to automation: store raw food materials, order supplies, identify nutritional properties of food. Most resilient: prepare saucier products for use in a dish, cook sauce products, use cooking techniques.
AI Replacement Risk
35/ 100
Moderate Risk
Low riskHigh risk
Quick Facts
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