A Cook prepares a wide range of foods for public consumption in various settings, for small or large groups or individual dishes in restaurants and test kitchens. Specifically, a Cook:
- prepares, cooks, and assembles food such as meats, salads and dressings, soups, sauces, sandwiches, vegetables, desserts, pastries, baked foods, hot and cold buffets and non-alcoholic beverages
- creates specialty dishes and develops recipes
- performs menu and nutrition planning, food costing, purchasing, scheduling and receiving deliveries and checking product quality and quantity
- estimates food, liquor, wine and other beverage consumption to anticipate purchases or requisitions
- practices according to food safety standards for hygiene, sanitation and safety
Red Seal trade