Cook

Cook

Cooks prepare and cook a wide variety of foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, educational institutions and other establishments.

Main duties

• Prepare and cook complete meals or individual dishes and foods
• Prepare and cook special meals for patients as instructed by dietitian or chef
• Schedule and supervise kitchen helpers
• Oversee kitchen operations
• Maintain inventory and records of food, supplies and equipment
• May set up and oversee buffets
• May clean kitchen and work area
• May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
• May hire and train kitchen staff.
• Cooks may specialize in preparing and cooking ethnic cuisine or special dishes.
• Progression to supervisory or more senior positions, such as chef, is possible with experience and training.
• The Red Seal endorsement allows for interprovincial mobility.
• There is mobility among the various types of cooks in this group.

Employment requirements

• Completion of secondary school is usually required.
• Completion of a three-year apprenticeship program for cooks or completion of college or other program in cooking or food safety or several years of commercial cooking experience may be required.
• Trade certification is available, but voluntary, in all provinces and territories.
• Red Seal endorsement is also available to qualified cooks upon successful completion of the interprovincial Red Seal examination.