Cook

Cooks prepare food in eating establishments including hotels, restaurants, institutions, trains and ships. Their major responsibilities are nutrition, food costs and sanitation.

Depending on the establishment, cooks may be involved in any combination of the following duties:

• studying menus to estimate food requirements and obtain the necessary food from storage or from suppliers,
• washing, peeling and cutting vegetables,
• cleaning and cutting meats, fish and poultry,
• cleaning kitchen equipment and cooking utensils,
• preparing, seasoning and cooking such foods as soups, salads, meats, fish, gravies, vegetables, desserts, sauces and casseroles,
• carving meats, preparing portions on a plate and add gravies, sauces and garnish to servings,
• baking pastries,
• preparing buffets (e.g. platters, showpieces),
• preparing special diets, and
• overseeing menu planning, regulating stock control and supervising kitchen staff.

To be authorized to perform Restricted Activities in this designated trade, a worker must be a sponsored apprentice, a certified journeyperson, deemed qualified by their employer, or be self-employed. For more information, see Classes of Individuals.