Cooks prepare, season and cook food in dining and catering establishments.
Occupations in this field typically require a Certificate III qualification including at least two years on-the-job training or a Certificate IV qualification.
Tasks Include:
- examining foodstuffs to ensure quality
- regulating temperatures of ovens, grills and other cooking equipment
- preparing and cooking food
- seasoning food during cooking
- portioning food, placing it on plates, and adding gravies, sauces and garnishes
- storing food in temperature controlled facilities
- preparing food to meet special dietary requirements
- may plan menus and estimate food requirements
- may train other kitchen staff and apprentices
Occupation:
Cook
Prepares, seasons and cooks food in a dining or catering establishment.
