Directory of Semiskilled Trades

Sector : 03 - Food Services and Tourism Info

8813 Cook’s Helper

M813
Field of application Cook’s helpers work in the kitchen of restaurants, hotels, institutions, cafeterias, caterers, grocery stores or supermarkets.
Other job titles Food preparer

710 - Receive or help receive merchandise, raw materials, semi-finished products, etc. Optional task or competency 2

Performance criteria

  • Compliance with occupational health and safety rules
  • Observance of hygiene and cleanliness rules
  • Observance of rules with respect to hazardous materials
  • Compliance with quality standards
  • Compliance with work instructions
  • Compliance with company policies
  • Proper application of work techniques
  • Accurate data
  • Careful handling of merchandise

Tasks

  • Receive instructions from the person in charge about the delivery schedule and types of merchandise (food products, dry goods, animals, materials, hazardous materials, etc.).
  • Welcome the driver of the delivery vehicle.
  • Read over the delivery documents: check the delivery location, date and time.
  • Sign the shipping receipt.
  • Notify quality control so they can come and check the raw materials.
  • Cross-check the delivered merchandise against the ordered merchandise (type of merchandise, quantity, etc.).
  • Check the condition of the merchandise: do a visual inspection of the packaging or boxes, open a container, count the items, etc.
  • Apply the prescribed procedure if merchandise is damaged or does not comply.
  • Use an optical scanner to record the entry of the merchandise.
  • Fill out the administrative forms and send them to the department concerned or to the designated person.
  • Detect any problems and notify the person in charge.

712 - Handle food and other products 1

Performance criteria

  • Compliance with occupational health and safety rules
  • Observance of hygiene and cleanliness rules
  • Observance of rules with respect to hazardous materials
  • Compliance with work instructions
  • Proper application of work techniques
  • Proper use of materials-handling equipment
  • Concern for the safety of people and goods
  • Careful handling of products

Tasks

  • Choose the materials-handling equipment in accordance with the form and weight of the products.
  • Check the condition of the materials-handling equipment.
  • Lift boxes, bags, materials or any other cumbersome items and place them on the equipment.
  • Move products.
  • Place the products in the designated locations.
  • Detect any problems and notify the person in charge.

255 - Prepare raw foodstuffs 2

Performance criteria

  • Observance of occupational health and safety rules
  • Observance of hygiene and cleanliness rules
  • Compliance with work instructions
  • Staying within the limits of the occupation
  • Proper application of work techniques
  • Proper use of knives and equipment

Tasks

  • Wash, peel and pare fruits and vegetables.
  • Cut, slice and chop fruits and vegetables.
  • Clean, cut and grind meat, cold cuts and fish.
  • Slice cheeses.

831301 - Perform basic preparation techniques for dishes 2

Performance criteria

  • Observance of occupational health and safety rules
  • Observance of hygiene and cleanliness rules
  • Compliance with work instructions
  • Staying within the limits of the occupation
  • Proper application of work techniques
  • Proper use of tools and equipment
  • Effective coordination with kitchen staff

Tasks

  • Read a work sheet or daily production table.
  • Weigh and measure ingredients.
  • Prepare soups and creams using bases. Optional task or competency
  • Prepare sauces using bases. Optional task or competency
  • Prepare salads, cold entrées, etc.
  • Arrange food on plates and serving platters.
  • Put leftovers in containers and store foods.

831302 - Perform basic preparation techniques for desserts Optional task or competency 2

Performance criteria

  • Observance of occupational health and safety rules
  • Observance of hygiene and cleanliness rules
  • Compliance with work instructions
  • Staying within the limits of the occupation
  • Proper application of work techniques
  • Proper use of tools and equipment
  • Effective coordination with kitchen staff

Tasks

  • Read a work sheet or daily production table.
  • Weigh and measure ingredients.
  • Prepare cakes, cookies, etc. using mixes.
  • Make gelatines, creams, etc. using bases.
  • Prepare portions of desserts.
  • Assemble and decorate desserts.
  • Store, refrigerate or freeze desserts.

251 - Prepare breakfasts Optional task or competency 2

Performance criteria

  • Observance of occupational health and safety rules
  • Observance of hygiene and cleanliness rules
  • Compliance with work instructions
  • Staying within the limits of the occupation
  • Proper application of work techniques
  • Proper use of equipment
  • Appealing presentation of dishes
  • Effective coordination with kitchen staff

Tasks

  • Read a work sheet or daily production table.
  • Cook eggs.
  • Cook meat and other products.
  • Prepare baked goods to be served.
  • Prepare hot drinks and fruit juices.
  • Arrange food on plates.

715 - Package food and non-food products Optional task or competency 2

Performance criteria

  • Observance of hygiene and cleanliness rules
  • Compliance with work instructions
  • Compliance with quality standards
  • Proper application of the work techniques
  • Accurate and visible labelling
  • Concern for efficiency
  • Attractive presentation of products

Tasks

  • Set up the work area and prepare the packaging materials and equipment.
  • Check the condition of the packaging containers.
  • Check that the scale is working properly.
  • Count or weigh products. Optional task or competency
  • Sort or organize the products. Optional task or competency
  • Place the products in containers or bags and repackage them.
  • Check the quality of the presentation.
  • Close and seal the containers.
  • Verify the accuracy of the information on the labels and affix them to the products.
  • Put food products in the cold room, refrigerated counters or freezers.

22 - Stock the counters, freezers, shelves or display cases Optional task or competency 2

Performance criteria

  • Observance of occupational health and safety rules
  • Observance of hygiene and cleanliness rules
  • Compliance with work instructions
  • Compliance with display plan
  • Attractive presentation of products

Tasks

  • Read the display plan.
  • Check which articles are on special in the weekly flyer.
  • Rotate products: check the expiry dates and remove expired products.
  • Wipe off counters and shelves.
  • Dust containers of food and non-food products.
  • Replace new products.
  • Check the labels close to the counters and shelves.
  • Detect various problems ( breakages, malfunctioning equipment, missing objects, etc.) and notify the person in charge.

831303 - Serve customers at a prepared foods counter Optional task or competency 2

Performance criteria

  • Courteous service
  • Attentiveness
  • Relevant, accurate and clear information provided
  • Concern for client satisfaction.

Tasks

  • Greet customers.
  • Take note of customers’ requests.
  • Provide information on prepared dishes.
  • Direct customers toward the product requested.
  • Hand products to customers.

102 - Clean and tidy up the workspace and counters 1

Performance criteria

  • Observance of occupational health and safety rules
  • Observance of hygiene and cleanliness rules
  • Proper use of cleaning products
  • Order and cleanliness

Tasks

  • Clean and disinfect counters and work areas.
  • Clean and disinfect equipment, machines, materials and accessories.
  • Clean and disinfect refrigerators and cold rooms. Optional task or competency
  • Scour ovens and other baking equipment. Optional task or competency
  • Wash dishes, glasses and utensils.
  • Put away materials.
  • Sweep and wash floors.
  • Empty and clean garbage cans. Optional task or competency
  • Store cleaning products.
Info Optional competency or task. Competencies or tasks marked with this symbol are not required in all workplaces. They could be included in a student’s training plan if the practicum setting offers the opportunity for the student to apply them.