Cooks work in different environments where they are required to provide a multitude of culinary services.
They are employed by restaurants, hotels, coffee shops, hospitals, and private homes.
They prepare meals akin to breakfasts, lunches, and dinners along with specialized meals, primarily when working in a hospital setting.
The duties of a cook do not end at cooking. They are expected to manage food decoration and presentation and also ensure that the quality and quantity of the order are appropriate.
Working as a cook is becoming a popular choice because cooks are now so glamorized by having their television and youtube shows and recipe books.
This is an art that not everyone can achieve as there is more to it than just following recipes.
Cooks spend many years reading up on different cultures and their cuisines and also do a lot of research on spices and condiments.
When looking for a cook job, you have to see what suits you best.
You may want to work in a hotel so you can explore your talent in creating exotic dishes or you may wish to be an earning source and work for a school cafeteria.
If taken seriously, being a cook is an accomplishment in itself as everyone cannot be a good one. Some other achievements that a cook is expected to have throughout his career may be:
11 Sample Achievements to Include in a Cook Resume
- Prepared hygienic foods according to guests’ taste, which led to increasing in revenue by $4000 per month.
- Initiated the procurement of raw food, which resulted in a $5000 reduction in the monthly costs.
- Created a concoction of vegetables and fruits that are now being used as dietary supplement for diabetes patients.
- Maintained customer interest in the restaurant by introducing a new dish every month.
- Resolved conflicts between kitchen staff which increased the efficiency of the kitchen by 50%.
- Wrote a recipe book on Italian cuisine published by the New York Publishers.
- Ensured customer loyalty by incorporating organic meals into the recipe for health-conscious customers.
- Ensured that all prepared items are appropriately labeled, covered, and rotated.
- Made sure that the quality, quantity, freshness, and presentation of food met all state standards.
- Operated and sanitized all utensils and equipment safely and correctly.
- Documented waste and spoilage using appropriate forms that decreased wastage by 10%.