4513-11 Cook

Prepares, seasons and cooks food in catering and dining establishments.

Skill Level:
The entry requirement for this occupation is an AQF Certificate III or higher qualification. A Cook has completed a formal four year apprenticeship. Where a formal apprenticeship contract has not been entered into a six year vocational training period must be evidenced.

Tasks Include:

• examines food to ensure quality
• regulates temperatures of ovens, grills and other cooking equipment
• prepares and cooks food
• seasons food during cooking
• portions food, places it in dishes, adds gravies or sauces, and garnishes
• stores food in temperature controlled facilities
• may plan menus and estimate food requirements
• may prepare food to meet special dietary requirements
• may train other kitchen staff and apprentices