Cooks, Restaurant Job Description video

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Across the nation, over 700,000 restaurant cooks prepare literally millions of meals each day, most of them cooked to order. Since different foods require different preparation techniques and cooking times, filling the dinner order for just a party of four can be a major challenge. Yet that's the challenge restaurant cooks routinely meet and master many times over. Specific duties vary depending on the restaurant. In smaller establishments, the cook may be responsible for everything from menu planning and recipe selection … to buying the fresh and frozen ingredients … to peeling, chopping, and paring and, of course, cooking them. In large restaurants, cooks work under the direction of an executive chef and may specialize in areas like pastry- or bread- making, broiler cooking, or sauce preparation. A cook's work schedule is usually tied to the restaurant's serving hours. That can mean working late at night. But it can also mean that your afternoons will be free between the end of the noontime rush and the beginning of the dinner hour. Certainly a love of food is essential. But, increasingly, so too is vocational or other post-secondary school training. The best and best-paying hotels and restaurants tend to hire cooks with the most formal training. After all, the success of their business directly depends on their cooks and kitchen staff!

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