Institutional Food Service Cook
Hybrid-based
ONET: 35-2012.00
1
Years
90
Skills
144h
Related instructions
2000h
On-the-job training
Classroom instruction topics
- Nutrition
- Professional Communication
- Sanitation, Safety, and Equipment
- Institutional Culinary Technique
- Food Theory
- Institutional Baking
- Serve Safe Certification
On-the-job training
- Safe Working Practices and Techniques
- Adheres to employee dress code and health department standards of appearance
- Practices good personal hygiene
- Implements and practices sanitation and cleanliness in the kitchen and service area
- Inspects environment for conformance with sanitary laws and health code regulations
- Understands and uses proper cleaning of worktable, stoves, refrigerators, and all other equipment
- Ensures that food is cooked to correct temperature
- Understands and uses proper food storage for refrigeration and deep freeze; monitors holding temperatures
- Communication
- Uses effective communication - oral, written; understands and uses kitchen vernacular
- Communicates in print and electronically
- Shares information with managers and peers
- Provides coaching to peers by demonstrating workplace standards; processes and requirements
- Basic Food Preparation
- Uses correct knife technique
- Seasons and prepares food per menu specifications
- Understands and uses appropriate technique for baking
- Understands and uses appropriate technique for roasting
- Understands and uses appropriate technique for broiling
- Understands and uses appropriate technique for steaming
- Understands and uses appropriate technique for pan sauté
- Understands and uses appropriate technique for deep frying
- Understands and uses appropriate technique for grill work
- Carves and trims meats for both hot and cold service
- Preparation and application of standard sauces, stocks, and dressings
- Preparation of various vegetables, salads, and fruits
- Monitors food preparation process
- Occupational Skills
- Applies proper knife technique; attentive to blade sharpness
- Cleans and maintains all small wares; calibrates ovens and thermometers
- Matches tools and equipment to task
- Sets mise en place
- Prepares foods for volume food production
- Uses proper quantity cooling methods in accordance with industry practice
- Prepares hot and cold food for service by applying recommended times and temperatures
- Stores cooked and uncooked food according to regulations and at safe temperatures
- Reheats prepared food to proper temperatures and according to standards
- Serves prepared food
- Prepares food items consistently per menu specifications; able to follow recipes
- Understands and implements portion controls
- Performs prep work per facility specifications
- Identifies prep deficiency; implements action plan to correct
- Performs re-stocking duties per established specifications
- Assists with inventory management
- Cleans and sanitizes work area
- Assembles and garnishes appropriately
- Product Identification / Storage
- Knowledge of specifications for raw materials including meats, poultry, seafood, and produce
- Routinely performs quality inspections to ensure freshness
- Knowledgeable in quality control and food cost to maximize efficient use of raw materials
- Knowledge of proper receiving controls
- Stores food per established guidelines / FIFO / temperature
- Identifies multiple causes of waste that can occur in flow of product from back door to delivery to service
- Seafood
- Select equipment and tools appropriate to recipe
- Assess quality and freshness of seafood by evaluating firmness, color, smell, texture, and fat content
- Prepare seafood according to recipe
- Hold and serve at safe temperature
- Meat & Poultry
- Select equipment and tools appropriate to recipe
- Follow recipe by determining amount, volume, ingredients, and method of preparation
- Assess quality and freshness of product
- Prepare recipe
- Hold and serve at safe temperature
- Fruits and Vegetables
- Select and prepare fruits and vegetables according to recipe instructions
- Assess for freshness and quality
- Use a variety of cooking methods including blanching, boiling, stewing, roasting, braising, stir-fry, and poaching
- Identify and prepare salads
- Starches and Grains from Scratch
- Select equipment and tools appropriate to recipe
- Follow recipe by determining amount, volume, ingredients, and method of preparation
- Select starches and grains to accompany meal
- Prepare recipe according to specification sheet
- Dairy and Eggs
- Select eggs and dairy products per specifications, ensuring freshness and product conformity; absence of dirt or cracks; appropriate size, grade, and variety;
- Prepare by cutting, chopping, grating, melting, separating etc. in accordance with established recipes and production methods
- Hold and serve at safe temperatures
- Sandwiches
- Follow recipe by determining amount, volume, ingredients, and methods of preparation
- Select ingredients that conform to recipe, identifying quality and freshness of ingredients, portion size, and appearance
- Prepares hot and cold sandwiches, including wraps, filled, fancy, open-faced, and deli
- Sauces, Stocks, and Soups
- Follows recipe by determining amount, volume, ingredients, and methods of preparation
- Select appropriate equipment and tools
- Identify and select ingredients
- Prepare ingredients by washing, peeling, measuring, and cutting in accordance with established standards
- Cool and store according to established protocols
- Prepare basic soups by cooking ingredients according to sequence to ensure uniform cooking and in accordance with production sheets, facility policies, and procedures
- Maintain appropriate serving temperature; adhere to established portion sizes
- Identify and prepare various thickening agents to achieve desired consistencty
- Baked Goods
- Follow recipe by determining amount, volume, ingredients, and methods of preparation
- Select appropriate ingredients and tools
- Prepares ingredients using standardized methods including rolling, measuring, melting, combining, kneading, proofing, etc.
- Prepares breads, doughs, biscuits
- Prepares quick breads and desserts
- Prepares sauces, creams, and puddings
- Finishes product with appropriate glaze, topping, and decorations
- Holds and serves at safe temperature and with identified portion
- Special Diets
- Prepares meals according to specified therapeutic diet including gluten free, allergens, intolerances, reduced sodium, diabetic, renal, and other prescribed diets
- Prepares food for diverse diets including cultural, religious, and ethnic practices
- Adheres to nutritional prescriptions
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