Cooks prepare and cook a wide variety of foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, educational institutions and other establishments. Cooks are also employed aboard trains, ships and at construction and logging camps.
Essential Skills Requirements:
Safety-related Activities
Ability to write reports to describe events leading up to workplace accidents, e.g. write about injuries and events when completing reports for workers’ compensation boards. (Complexity: 2)
Ability to evaluate the safety of equipment and the severity of workplace hazards. (Complexity: 2)
Food Safety and Preparation
Ability to read warnings written on signs, labels and packaging, e.g. read labels on appliances to learn about burn and electrical shock hazards. (Complexity: 1)
Ability to read notices, bulletins and alerts, e.g. read allergy alerts and food recalls issued by the Canadian Food Inspection Agency to learn about affected products and consumption hazards. (Complexity: 1)
Ability to read a variety of instructions and procedures, e.g. read sequenced instructions for the operation of equipment such as commercial pressure cookers and fryers. (Complexity: 2)
Ability to read a variety of trade magazines, brochures and website articles, e.g. read articles in magazines such as Food Service and Hospitality to learn about technological advances in commercial kitchens. (Complexity: 3 or higher)
Document Use
Ability to interpret symbols and icons, e.g. interpret Workplace Hazardous Materials Information System (WHMIS) hazard symbols found on cleaning products. (Complexity: 1)
Ability to locate information in diagrams such as the cuts of beef, lamb and pork. (Complexity: 1)
Ability to locate operating data such as temperatures, pressures and electrical readings using gauges and digital readouts. (Complexity: 1)
Ability to decide the order of tasks and their priorities, e.g. decide when to prepare menu items. (Complexity: 1)
Ability to decide what products to substitute when changes are required because of allergies, dietary factors, product shortages or cost. (Complexity: 2)
Ability to evaluate the safety and preparedness of foods. (Complexity: 2)
Digital Technology - Databases
Ability to use specialized databases to maintain inventories of ingredients and supplies. (Complexity: 2)
Digital Technology - Internet
Ability to use browsers and search engines to locate recipe ideas and information about equipment. (Complexity: 2)
Digital Technology - Other Digital Technology
Ability to use digitally controlled kitchen equipment such as pressure fryers and cookers to prepare foods and menu items. (Complexity: 1)
Use of Tools and Equipment
Digital Technology - Spreadsheets
Ability to use spreadsheet software to complete basic tasks such as calculating the quantity of food required. (Complexity: 2)
General Administrative Duties
Ability to read text entries on forms, e.g. read comments on requisition forms to learn about the delivery of fresh produce. (Complexity: 1)
Document Use
Ability to enter data such as temperatures, times and quantities into temperature recording charts, tallysheets and chef report logbooks. (Complexity: 1)
Ability to read labels on product packaging and equipment to locate data such as ingredients, potential allergens, cooking times and equipment settings. (Complexity: 1)
Ability to enter data into a variety of forms, e.g. enter data such as dates, times and quantities in stock reconciliation forms and chef report sheets. (Complexity: 2)
Ability to locate data in a variety of tables, e.g. locate data such as times, costs, and quantities on recipe cards, invoices and food orders. (Complexity: 2)
Ability to locate data in complex forms, e.g. locate data such as billing information, guest numbers, times, locations, food and beverage requirements, charges, décor and furniture setup in event confirmation sheets. (Complexity: 3 or higher)
Ability to write brief comments on recipes, e.g. note changes to ingredient quantities and cooking temperatures on recipes. (Complexity: 1)
Ability to write brief notes in forms, e.g. write notes on requisition forms to specify delivery times and handling instructions. (Complexity: 1)
Ability to write brief reminders, e.g. write brief notes to remind co-workers about the particulars of upcoming catering events. (Complexity: 1)
Ability to decide which inventory items to stock by considering space, availability, demand and costs. (Complexity: 2)
Ability to evaluate the severity of equipment faults by considering factors such as readings, noise levels, pressures, temperatures, vibrations and odours. (Complexity: 2)
Digital Technology - Word Processing
Ability to use word processing software to write memos, short reports and recipes. (Complexity: 2)
Oral Communication - Listening
Ability to understand short spoken statements such as a simple instruction or question. (Complexity: 1)
Ability to understand moderately complex spoken statements such as instructions involving multiple steps. (Complexity: 2)
Oral Communication - Speaking
Ability to ask simple questions and explain simple thoughts, instructions and opinions using appropriate language. (Complexity: 1)
Ability to explain moderately complex thoughts, instructions and opinions using appropriate tone and language. (Complexity: 2)
Use of Mathematics
Whole Numbers
Ability to add, subtract, multiply and divide whole numbers, e.g. count inventory and ingredients needed for recipes. (Complexity: 2)
Ability to add, subtract, multiply and divide fractions, e.g. calculate time intervals in fractions of hours; measure out ingredients in fractions of cups and pounds. (Complexity: 2)
Ability to add, subtract, multiply and divide decimals, e.g. calculate food costs using dollar amounts; add decimals to calculate measures such as weights and volumes. (Complexity: 2)
Percents and Mixed Operations
Ability to use percent to locate numbers; add, subtract, multiply and divide signed numbers; complete mixed operations with whole numbers, fractions, percents and decimals. (Complexity: 2)
Data Analysis
Ability to calculate and use totals, sub-totals and basic summary measures like averages and rates; perform proportional calculations. (Complexity: 2)
Ability to measure things such as distances, weights, volumes, temperatures and angles; use and convert between Metric and Imperial measurement units. (Complexity: 2)
Ability to construct and solve equations with one to three different variables and use common formulas. (Complexity: 2)