ensure cleanliness of food preparation area
Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.
Cooks are culinary operatives who are able to prepare and present food, normally in domestic and institutional environments.
Competences and skills
50 ESCO relationsEssential skills and competences 15 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
10 competenceshandover the food preparation area
Leave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.
- Scope note
- Includes clearing up and putting working materials in their proper places.
maintain kitchen equipment at correct temperature
Keep the refrigeration and storage of kitchen equipment at the correct temperature.
receive kitchen supplies
Accept the delivery of ordered kitchen supplies and make sure everything is included and in good condition.
use cooking techniques
Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.
use culinary finishing techniques
Apply culinary finishing techniques including garnishing, decorating, plating, glazing, presenting and portioning.
use food cutting tools
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.
use food preparation techniques
Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.
use reheating techniques
Apply reheating techniques including steaming, boiling or bain marie.
work in a hospitality team
Function 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 and their contentment.
Cross-sector
5 competencescomply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
control of expenses
Monitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
maintain a safe, hygienic and secure working environment
Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.
order supplies
Command products from relevant suppliers to get convenient and profitable products to purchase.
store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
Optional knowledge 5 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
4 competencesfish anatomy
The study of the form or morphology of fish species.
nutrition
The science that investigates the various substances and nutrients (proteins, carbohydrates, tannins, anthocyanins, vitamins, and minerals) and their interaction in food products.
prepared meals
The industry of prepared meals and dishes, the manufacuring processes, the technology required for manufacturing, and the market that it targets.
seafood processing
Process 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 or mammals, harvested for human consumption.
Cross-sector
1 competencecomposition of diets
The planning, selection, composition and manufacturing of diets for healthy and ill persons.
Optional skills and competences 30 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
24 competencesadvise customers on seafood choices
Provide advice on the available seafood and on ways of cooking and storing it.
comply with standard portion sizes
Adhere to set portion sizes by cooking meals according to standard food portion sizes and recipe specifications.
cook dairy products
Prepare eggs, cheese and other dairy products, combined with other products if necessary.
cook meat dishes
Prepare 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 cooking.
cook sauce products
Prepare all kinds of sauces (hot sauces, cold sauces, dressings), which are liquid or semi-liquid preparations that accompany a dish, adding flavour and moisture.
cook seafood
Prepare 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.
cook vegetable products
Prepare dishes based on vegetables in combination with other ingredients if necessary.
create a diet plan
Plan and implement a personalised diet plan to best improve an individual's body movement.
create decorative food displays
Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.
execute chilling processes to food products
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
plan menus
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
prepare bakery products
Make 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.
- Scope note
- Use techniques might include heating, baking and others
prepare dairy products for use in a dish
Prepare dairy products for use in a dish by cleaning, cutting or using other methods.
prepare desserts
Cook, bake, decorate and present hot and cold savoury and sweet pastry products, desserts and puddings.
prepare egg products for use in a dish
Make egg products for use in a dish by cleaning, cutting or using other methods.
prepare flambeed dishes
Make flambeed dishes in the kitchen or in front of customers while paying attention to safety.
prepare meat products for use in a dish
Make meat products for use in a dish by cleaning, cutting or using other methods.
prepare ready-made dishes
Prepare snacks and sandwiches or heat up ready-made bar products if requested.
prepare salad dressings
Make salad dressings by mixing desired ingredients.
prepare sandwiches
Make filled and open sandwiches, paninis and kebabs.
prepare saucier products for use in a dish
Make saucier products for use in a dish by cleaning, cutting or using other methods.
prepare vegetable products for use in a dish
Make vegetable products, such as vegetables, pulses, fruits, grains and mushrooms for further use in dishes.
slice fish
Cut fish or fish parts into fillets and smaller pieces.
store kitchen supplies
Keep delivered kitchen supplies for future use in a safe and hygiene place according to guidelines.
Cross-sector
6 competencesadvise on preparation of diet food
Formulate and supervise nutrition schemes to meet special dietary needs, such as low-fat or low-cholesterol diets, or gluten free.
check deliveries on receipt
Control 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.
handle chemical cleaning agents
Ensure proper handling, storage, management and disposal of cleaning chemicals (CIP) in accordance with regulations.
- Scope note
- The chemicals include hazardous materials.
identify nutritional properties of food
Identify the nutritional value of food, including proportion of fats, carbohydrates, sugars, vitamins. Label products appropriately if required.
manage waste
Manage or dispose of significant amounts of waste materials and/or hazardous materials, in accordance with legislation, thereby respecting environmental and company responsibilities. Ensure required licenses and permits are in place and reasonable management practices, industry standards, or commonly accepted farming practices followed.
green
- Scope note
- Includes recycling regulations.
train employees
Lead 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 performance of individuals and groups in organisational settings.