Cook

1. General characteristics of the profession

Prepares soups, main dishes, compotes and other food. He knows how to store food, remembers the recipes of cooking different dishes and knows how to make out beautifully cooked. Organizes food storage in accordance with sanitary and hygienic standards. Despite the fact that the cook at catering enterprises uses the established recipes of dishes, he can make changes to them depending on the quality of raw materials and the contingent of consumers. Works indoors, in high temperature conditions.

2. Requirements for the individual characteristics of a specialist

A cook must be physically resilient, have a good long-term memory, a large and linear eye, movable fingers, and an ability to concentrate. He needs a subtle sense of time, high sensitivity to the nuances of smell and taste, reproducing the imagination (the ability to look at the recipe, to present the appearance and taste of the dish), responsibility, honesty.

3. Medical contraindications

The work is not recommended for people suffering from the following diseases: respiratory organs; of cardio-vascular system; digestive organs; kidney and urinary tract; musculoskeletal; nervous system; skin diseases with localization on the hands; bacteriocarrier.

4. Requirements for training

Must know the rules of food storage, processing modes, norms, the ratio and sequence of product bookmarks, food recipes, equipment operation rules, sanitary requirements for the process of cooking, nutritional physiology, the basics of medical and dietary cooking. Must be able to handle a variety of products, prepare dishes in accordance with recipes, use special equipment.

5. Related professions

Barman, confectioner, culinary fish and seafood.