Obrii Consulting
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industrial cook

Code 5120.1.4

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.

Essential skills

Knowledge

  • food allergies
  • food storage
  • combination of flavours
  • combination of textures
  • functional properties of foods

Skills and competences

  • administer ingredients in food production
  • knead food products
  • apply HACCP
  • apply flame handling regulations
  • apply GMP
  • apply requirements concerning manufacturing of food and beverages
  • apply preservation treatments
  • bake goods
  • research new food ingredients
  • research new cooking methods
  • ensure sanitation
  • handle kitchen equipment
  • maintain food specifications
  • keep inventory of goods in production
  • maintain cutting equipment
  • blend food ingredients
  • operate mixing of food products
  • collect samples for analysis
  • work according to recipe
  • follow hygienic procedures during food processing
  • select adequate ingredients

Transversal competences

  • examine production samples
  • analyse trends in the food and beverage industries
  • be at ease in unsafe environments

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What to assess for this role

Technical knowledge can be verified with tests and references. What never shows up on a CV are the transversal competences, and they explain most failed hires. Before closing, it pays to measure them with a standardised battery.

See psychometric assessment

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Sources

This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences