A cook is trained to plan menus, prepare a variety of foods according to health and safety regulations and manage a commercial kitchen.

The food service industry encompasses a wide and interesting range of job opportunities for cooks. While specific duties vary depending on the type of establishment, it is the cook's responsibility to prepare meals that are both appealing and nutritious. They are also responsible for food costing and safety and sanitation. 

Depending on the size and type of commercial kitchen and the cook's interest and aptitude, the cook will be expected to:

• prepare, season and cook a variety of foods according to recipes
• create and test new recipes 
• operate machinery associated with food preparation 
• carve meats, determine portion sizes, arrange foods and add sauces, gravies and garnish to servings 
• bake desserts and pastries 
• prepare buffets such as platters and showpieces 
• oversee menu planning, estimate food requirements and obtain the necessary food from storage or from suppliers to maintain an inventory of kitchen provisions 
• prepare and follow budgets 
• supervise kitchen staff

Understanding the needs of special diets due to culture, health or religion is becoming a more important part of the job. In health care facilities cooks prepare special meals for patients based on instructions from a dietitian or chef. Cooks also supervise kitchen helpers and may oversee personnel in the preparation, cooking and handling of food.