nutrition
The science that investigates the various substances and nutrients (proteins, carbohydrates, tannins, anthocyanins, vitamins, and minerals) and their interaction in food products.
Diet cooks prepare and present meals according to special dietary or nutrition needs.
Competences and skills
44 ESCO relationsEssential knowledge 2 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competenceCross-sector
1 competencecomposition of diets
The planning, selection, composition and manufacturing of diets for healthy and ill persons.
Essential skills and competences 14 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
10 competencesensure cleanliness of food preparation area
Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.
handover 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
4 competencescomply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
identify nutritional properties of food
Identify the nutritional value of food, including proportion of fats, carbohydrates, sugars, vitamins. Label products appropriately if required.
maintain a safe, hygienic and secure working environment
Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.
store raw food materials
Keep in reserve raw materials and other food supplies, following stock control procedures.
Optional knowledge 1 competence
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competenceprepared meals
The industry of prepared meals and dishes, the manufacuring processes, the technology required for manufacturing, and the market that it targets.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 27 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
21 competencescomply 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.
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 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.
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.
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.
order supplies
Command products from relevant suppliers to get convenient and profitable products to purchase.
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.