Job Descriptions - Definitions - Career Fields: Cook

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Cook

A deep interest in cooking and the ability to cook, determination, artistic flair, energy, natural authority, a strong sense of responsibility, self-control, no mental or drug or alcohol related aberrations, good organisational skills, a refined palate and adaptability are needed for this highly responsible profession.
A restaurant is only as good as its chef and bland tasting or poorly prepared food gives the establishment a bad name which means that the hotel's reputation suffers drastically. Even the simplest dishes have to be delicious and well presented. A plate of fried eggs floating in a sea of oil could turn even an experienced sailor away from the breakfast room and it is rumoured that some careless chefs have been tarred and feathered by irate, hungry guests!

Cooks from all over the world have invented their own special foods and some of them are internationally recognised. In 1829, American Sylvester Graham made dry biscuits which he named Graham Crackers. In 1892, Henry Perky invented Shredded Wheat and five years later, another American, Charles Post devised Grape Nuts. In 1906 William Kellog started producing Kellogs Corn Flakes.


Career Fields


Food and Hospitality

 

Courtesy: CareerExpo

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