Skill explained

A cook is trained to plan menus, prepare a variety of foods according to health and safety regulations and manage a kitchen. Kitchens may be in places such as hotels, restaurants, canteens or hospitals. It is the cook's responsibility to prepare meals that are both appealing and nutritious. They are also responsible for food ordering costing. Understanding the needs of special diets due to culture, health or religion is becoming a more important part of the job.

Required skills

Time management, communication, work under stress, critical thinking, judgement, hygenic, endurance, to be able to work as part of a team, precision, attention to detail, punctual

What the Competitors do at the Competition

Competitors are judged on the preparation of international/global dishes as determined by the Test Project including:

o Cold and hot appetizers

o Egg and cheese dishes

o Stocks, hot and cold soups and sauces

o Fish and shellfish dishes

o Hot and cold dishes of meat, game and poultry

o Decoration and garnishing

o Starch and vegetable dishes

o Salads

o Hot, cold and frozen desserts

o Baked products