industrial cook (EN)
ISCO 5120 · v1.2.1
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.
Classification skills are not a measurement of your proficiency or future displaced hours.
Source aliases (EN)
- institutional cook
- catering cook
- catering worker
- institutional food preparation worker
Skills and knowledge
Essential (EN) · 29
- maintain cutting equipment
- ensure sanitation
- research new food ingredients
- handle kitchen equipment
- keep inventory of goods in production
- apply flame handling regulations
- collect samples for analysis
- bake goods
- apply HACCP
- analyse trends in the food and beverage industries
- administer ingredients in food production
- be at ease in unsafe environments
- apply preservation treatments
- blend food ingredients
- maintain food specifications
- combination of flavours
- combination of textures
- work according to recipe
- follow hygienic procedures during food processing
- food storage
- select adequate ingredients
- apply requirements concerning manufacturing of food and beverages
- apply GMP
- food allergies
- functional properties of foods
- knead food products
- operate mixing of food products
- examine production samples
- research new cooking methods
Optional (EN) · 33
- develop new food products
- cultural customs on food preparation
- care for food aesthetic
- operate a heat treatment process
- food canning production line
- identify nutritional properties of food
- perform sensory evaluation of food products
- label foodstuffs
- origin of dietary fats and oils
- check quality of products on the production line
- execute chilling processes to food products
- participate in the development of new food products
- food science
- temperature scales
- fermentation processes of food
- make artistic food creations
- watch food product trends
- ingredient threats
- apply food technology principles
- identify market niches
- create new recipes
- coat food products
- monitor temperature in farinaceous processes
- food homogenisation
- dispose food waste
- food and beverage industry
- produce meat-based jelly preparations
- select adequate packaging for food products
- maintain industrial ovens
- analyse characteristics of food products at reception
- apply different dehydration processes of fruits and vegetables
- ensure compliance with environmental legislation in food production
- label samples
Explore a country and horizon
Missing research stays explicit. A catalog page is not a risk forecast.
Copy the exact data reference for a manual error report. Personal constraints are excluded.