Cook is working in food preparation tasks at the restaurant and also participates in customer service with the other restaurant staff. Cook knows the ingredients, plans and prepares tasty dishes, sets out portions and takes care of the cleanliness of the kitchen. He/she uses various tools and equipment according to his operating environment. Cook also knows how to take into account nutritional recommendations and special diets.
Cook’s working places include professional and catering kitchens, cafes and lunch restaurants, food restaurants and bars, banquets, fine dining restaurants, hotels and catering companies.
The strengths of the cook’s profession are precise taste, craftsmanship, imagination and creativity. Jobs in the field also emphasize the ability to withstand pressure and hurry, as well as the ability to work with different kind of people. Other important things in this field are:
- sales and service skills
- teamwork skills
- language skills
- economical skills
- entrepreneurial attitude
Vocational Qualification in Restaurant and Catering Services provides diverse skills for cooking, serving, sales and customer service roles.
The vocational qualification in Restaurant and Catering Services (180 competence points) has two competence areas and qualification titles:
- competence area of customer service (waiter/waitress) and
- competence area of food services (cook).