Cooks perform some or all of the following duties:

• Prepare and cook complete meals or individual dishes and foods
• Prepare and cook special meals for patients as instructed by a dietitian or head chef
• Schedule and supervise kitchen helpers and coordinate activities with wait staff
• Oversee kitchen operations and maintain inventory and records of food and supplies
• Plan menus, determine size of food portions, and estimate food requirements and costs
• Monitor and order supplies and ensure the kitchen and work areas are clean and sanitized

These are the typical employment requirements and benefits associated with this occupation in Canada:

• Completion of secondary school is usually required
• Completion of a three-year apprenticeship program for cooks or a college program in cooking or food safety is required
• Alternatively, several years of commercial cooking experience may be accepted by employers
• Trade certification is available but voluntary in all provinces and territories
• Red Seal endorsement is highly recommended for mobility and higher wage potential
• Strong time management, teamwork, and food safety knowledge are essential