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What a cook does
A cook prepares ingredients and cooks dishes to established recipes, plating them for service and keeping output consistent. The role focuses on reliable, accurate cooking rather than menu design.
Cooks work across many settings, from casual cafés to canteens and busy kitchens. The work is practical and fast-paced, with an emphasis on hygiene, portion control and steady performance during peak times.
Core responsibilities
- Preparing ingredients and cooking dishes to recipe.
- Plating and finishing food to a consistent standard.
- Keeping to portion sizes and reducing waste.
- Following food-safety, hygiene and allergen rules.
- Restocking sections and rotating ingredients.
- Cleaning equipment and work areas.
Skills and qualities
- Solid practical cooking ability.
- Speed and consistency under pressure.
- Attention to portioning and presentation.
- Knowledge of basic food safety and hygiene.
- Reliability and teamwork on the line.
- Stamina for standing and busy shifts.
Typical employers and settings
- Cafés, diners and casual restaurants.
- Canteens, schools and workplace catering.
- Care homes, hospitals and institutional kitchens.
- Pubs, hotels and takeaways.
- Event and contract caterers.
How the role is recruited
- Roles are filled directly or through hospitality agencies, often quickly.
- Screening focuses on practical experience and availability for shifts.
- Interviews may include a short cooking trial.
- Right-to-work and food-safety checks are usual.
- Onboarding covers recipes, equipment and house hygiene standards.
Documents involved
- A job description listing the dishes and shifts.
- An employment contract or agency assignment terms.
- An offer letter confirming role, hours and start date.
- Food-safety or hygiene certificates where required.
- Right-to-work and identity checks as required.
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