The job of Cook in institutional catering
Discover the profession of cook in the institutional catering sector.
The main responsibilities of a cook are:
• Receiving and checking deliveries, participating in inventory counts
• Organizing work and production (task planning, etc.)
• Culinary preparation
• Assisting the team with customer service
• Applying and monitoring hygiene and safety standards
To become a cook, several training programs are available:
• CAP Cuisine (Vocational Certificate in Cooking)
• Brevet Professionnel Arts de la Cuisine (Vocational Diploma in Culinary Arts)
Certification:
• Professional Title: Cook in Institutional Catering (Specialization Certificate in Institutional Catering)
👉 To learn more about this profession, see the job description: https://icicestmaplace.akto.fr/cuisin...
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For more information 👉: https://icicestmaplace.akto.fr/