Cooks, Institution and Cafeteria
Cooks (institution and cafeteria) prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.
Cooks are skilled individuals who prepare a wide variety of dishes. Cooks working in institutions are professionals who do institutional cooking, for example, school cooks. Cooks may also be working in commercial cafeterias, restaurants, hospitals, and private households.
School cooks or commercial cafeteria cooks have to perform several duties, which include cooking dishes according to the menu, nutritional restriction or number of portions to be served, monitoring and recording food temperatures to ensure food safety, rotating and storing food supplies, cleaning and inspecting food preparation areas, training new employees, keeping track of inventory of supplies and equipment and many more.
To qualify as a school cook, one usually requires a high school diploma. They also usually require previous work experience, skills, and knowledge. Employees need to spend a few months working with experienced employees.
The salary of commercial cafeteria cooks depends on the size, type and location of the cafeteria establishments and the professional culinary skills.
To perform well as a commercial cafeteria cook or a school cook, one needs to know very well to multi-task. They must also have judgment and decision-making power, time management skills, coordination, monitoring skills, and service orientation.
Qualifications
Every career requires an element of study and academic qualification, and there can be several study routes and pathways you can take. In following any academic pathway you will study subjects that contribute to the specialised knowledge required to achieve your career goals. These qualifications provide a future employer with the evidence that you have the desired knowledge, understanding and experience of their industry, so it’s important to consider the various types of qualifications available to you and to understand how they can boost your career and create opportunities for you.
- MBA Hotel Management
- BBA Hotel Management
Tasks
- Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
- Apportion and serve food to facility residents, employees, or patrons.
- Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
- Clean, cut, and cook meat, fish, or poultry.
- Monitor use of government food commodities to ensure that proper procedures are followed.
- Wash pots, pans, dishes, utensils, or other cooking equipment.
- Compile and maintain records of food use and expenditures.
- Direct activities of one or more workers who assist in preparing and serving meals.
- Bake breads, rolls, or other pastries.
- Train new employees.
Progression Routes
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