Cook

A cook prepares culinary dishes based on various recipes to meet consumer expectations. To do this, the cook prepares food products for cooking, measures the required quantities, mixes ingredients step by step according to the recipe and then places them for proofing, fermenting, baking or boiling.

• receives raw and auxiliary materials in terms of quality and quantity and stores them according to the sanitary and veterinary regulations in force;

• coordinates the specific preliminary preparation operations and the dosing of raw materials according to production recipes and the daily technological programme;

• coordinates the preparation of culinary semi-finished products and applies the appropriate thermal treatments;

• ensures the aesthetic finishing of the dishes for serving and carries out quality control of the final products.

Being a cook today means more than practicing a trade: it means combining precise technique with artistic inspiration. A good cook is always an artist.