What does a cook do? The main duties of cooks in restaurants, hotels, healthcare facilities and schools include the following: Plan and prepare menus, and determine food portions and quantities needed.
The main duties of cooks in restaurants, hotels, healthcare facilities and schools include the following:
duty Plan and prepare menus, and determine food portions and quantities needed.
duty Pay attention to special dietary needs, if applicable.
duty Monitor and order supplies.
duty Clean up the kitchen or work area.
duty Supervise kitchen staff.
Working with food presents its own unique set of potential hazards. Some of the main ones are:
general Handling raw meat and poultry.
chemical Exposure to various chemicals, which may include paints, solvents, pesticides, perfumes, or cleaning products.
ergonomic Working in awkward positions or performing repetitive manual tasks.
general Excessive standing.
ergonomic Lifting or carrying heavy trays.
physical Risk of radiation leaks from microwave ovens.
physical Working in extreme temperatures.
general Working with knives, mincers, and other dangerous tools or equipment.
safety Risk of burns or fire from ovens, deep-fat fryers, and steam from pots.
safety Slips, trips and falls.
psychosocial Stress.
psychosocial Bullying.
psychosocial Working alone.
safety Fire.
psychosocial Fatigue or other health effects of shift work or extended work days.
safety Electrical hazards.
general Carbon monoxide.
requirement Wash hands frequently with soap and water.
requirement Avoid touching the eyes, nose, or mouth with unwashed hands.
requirement Know how to work with all equipment and tools required for the job.
requirement Keep the work area tidy.
requirement Do not exceed the capacity of the shelves when storing food or supplies.
administrative Conduct regular inspections of the equipment and identify defects. Have equipment removed from service until fixed or replaced.
administrative Take breaks. Change tasks to reduce repetitive strain injuries.
administrative Establish good housekeeping practices.
administrative Learn safe handling and storage procedures before working with hazardous products or consumer chemical products.
ppe Wear appropriate personal protective equipment, including safety shoes with non-skid soles and eye protection.
requirement Keep a first-aid kit within easy access.
administrative Learn fire safety and emergency evacuation procedures, including how to assist customers when evacuating.
requirement Do not block fire exits and fire extinguishers.
requirement Keep a mobile phone or other alternative means to contact a designated person when working alone.
administrative Know how to report hazards.
requirement Do not plug in electrical appliances if touching a wet surface.
requirement Practice safe lifting techniques.
requirement Find ways to minimize musculoskeletal disorders on the job.
administrative Inspect the work area and equipment before each shift.
requirement Exercise caution when working with knives and other sharp equipment.
requirement Store tools in the designated areas after use.
ppe Use, maintain and store personal protective equipment according to manufacturers' recommendations.
requirement Follow company safety rules.
administrative Follow good housekeeping procedures.
administrative Participate in WHMIS education and training. Follow labels and read the safety data sheet (SDS) for any hazardous product that you use and follow recommended safety precautions.
requirement Practice proper food and kitchen hygiene.
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Biological
Notes for this occupation. Open one to read the practices and the protection it calls for.