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Also known as:
Banquet Cook, Breakfast Cook, Chef De Partie, Line Cook, Saucier, Specialty Cook
Across the nation, over 700,000 restaurant cooks prepare literally millions of meals each day, most of them cooked to order. Since different foods require different preparation techniques and cooking times, filling the dinner order for just a party of four can be a major challenge. That's the challe ...
nge restaurant cooks routinely master. Specific duties vary depending on the restaurant.
In smaller establishments, the cook may be responsible for everything from menu planning and recipe selection to buying the ingredients, to peeling, chopping, and paring and of course, cooking them. In large restaurants, cooks work under the direction of an executive chef and may specialize in areas like pastry- or bread-making, broiler cooking, or sauce preparation.
A cook's work schedule is usually tied to the restaurant's serving hours. That can mean working late at night but it can also mean that your afternoons will be free between the end of the noontime rush and the beginning of the dinner hour.
Certainly a love of cooking is essential -but increasingly, so too is vocational or other post-secondary school training. The best and best-paying hotels and restaurants tend to hire cooks with the most formal training. After all, the success of their restaurants depends on their cooks and kitchen staff.
Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
Critical decision making
Level of responsibilities
Job challenge and pressure to meet deadlines
Dealing and handling conflict
Competition for this position
Communication with others
Work closely with team members, clients etc.
Comfort of the work setting
Exposure to extreme environmental conditions
Exposure to job hazards
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Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Substitute for or assist other cooks during emergencies or rush periods.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Turn or stir foods to ensure even cooking.
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.
Identifying Objects, Actions, and Events
Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Communicating with Supervisors, Peers, or Subordinates
Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Observing, receiving, and otherwise obtaining information from all relevant sources.
Monitor Processes, Materials, or Surroundings
Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Performing General Physical Activities
Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
Inspecting Equipment, Structures, or Material
Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
Training and Teaching Others
Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
Judging the Qualities of Things, Services, or People
Assessing the value, importance, or quality of things or people.
AREAS OF KNOWLEDGE
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Production and Processing
Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Customer and Personal Service
Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Public Safety and Security
Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
Administration and Management
Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Education and Training
Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
The ability to identify and understand the speech of another person.
The ability to speak clearly so others can understand you.
The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
The ability to see details at close range (within a few feet of the observer).
The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.
Adjusting actions in relation to others' actions.
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Judgment and Decision Making
Considering the relative costs and benefits of potential actions to choose the most appropriate one.
Quality Control Analysis
Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Talking to others to convey information effectively.
Watching gauges, dials, or other indicators to make sure a machine is working properly.
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