Cooks prepare and cook a wide variety of food. Cooks may be responsible for basic food preparation like salads and sandwiches to more complex tasks like roasting and pates. They are employed in restaurants, cafeterias and hotels. Cooks are also employed aboard ships and logging campsites. Dependant on the size of the kitchen, cooks may have exposure to several responsibilities or only to specific tasks.

• Basic food preparation
• Prepare and cook individual dishes or entire meals
• Ensure sanitary cooking conditions and appropriate safe food handling
• May have to monitor or guide kitchen staff
• May assist in menu development
• May assist in cost control, monitoring and ordering of supplies

• A secondary school diploma is usually required
• Related post secondary school courses are preferred
• Registration in an apprenticeship program is an asset
• Basic food preparation
• Rethermalization of prepared foods
• Developing knowledge of butchery and fish cutting
• Developing knowledge of baking and pastry production
• Developing knowledge of all cooking methods such as roasting, stewing etc.
• Ability to deal with high pressure environments
• Knowledge of food safety (e.g. FOODSAFE certification) is recommended

• 3rd Cook
• 2nd Cook
• 1st Cook
• Chef de Partie
• Sous Chef
• Executive Chef