industrial cook
Industrial cooks create new food designs and recipes. They prepare, measure and mix ingredients to prepare foodstuff products. They control and regulate temperatures, monitor cooking process, assign specific baking tasks, and direct workers in task performance.
Also called: institutional cook, catering cook, catering worker, institutional food preparation worker
- 29
- essential skills
- 33
- optional skills
- 8
- related roles
- 5120
- ISCO-08 group
Where you can go from here
8 rolesOccupations sharing the most essential skills with this one. The number is a count, not an opinion.
- bakerWhat changes?13 skills in common
- prepared meals nutritionistWhat changes?13 skills in common
- meat preparations operator11 skills in common
- pastry makerWhat changes?11 skills in common
- chilling operator10 skills in common
- confectioner10 skills in common
- fish canning operator9 skills in common
- pasta maker9 skills in common
Essential skills
29- administer ingredients in food production
- analyse trends in the food and beverage industries
- apply flame handling regulations
- apply GMP
- apply HACCP
- apply preservation treatments
- apply requirements concerning manufacturing of food and beverages
- bake goods
- be at ease in unsafe environments
- blend food ingredients
- collect samples for analysis
- combination of flavours
- combination of textures
- ensure sanitation
- examine production samples
- follow hygienic procedures during food processing
- food allergies
- food storage
- functional properties of foods
- handle kitchen equipment
- keep inventory of goods in production
- knead food products
- maintain cutting equipment
- maintain food specifications
- operate mixing of food products
- research new cooking methods
- research new food ingredients
- select adequate ingredients
- work according to recipe
Optional skills
33- analyse characteristics of food products at reception
- apply different dehydration processes of fruits and vegetables
- apply food technology principles
- care for food aesthetic
- check quality of products on the production line
- coat food products
- create new recipes
- cultural customs on food preparation
- develop new food products
- dispose food waste
- ensure compliance with environmental legislation in food production
- execute chilling processes to food products
- fermentation processes of food
- food and beverage industry
- food canning production line
- food homogenisation
- food science
- identify market niches
- identify nutritional properties of food
- ingredient threats
- label foodstuffs
- label samples
- maintain industrial ovens
- make artistic food creations
- monitor temperature in farinaceous processes
- operate a heat treatment process
- origin of dietary fats and oils
- participate in the development of new food products
- perform sensory evaluation of food products
- produce meat-based jelly preparations
- select adequate packaging for food products
- temperature scales
- watch food product trends
Definition and skills from ESCO, published by the European Commission. Source concept
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