COOK SKILLS, EXPERIENCE, AND JOB REQUIREMENTS

Published: Jun 3, 2025 - The Cook has experience in food production within hotels, restaurants, or upscale institutional settings, with strong knowledge of age-specific nutritional care and patient development. This role requires a ServSafe Food Handler certification and applies safe, high-quality culinary practices with minimal supervision. The cook also demonstrates a collaborative attitude and dedication to building positive relationships with colleagues, residents, and the wider community.

Essential Hard and Soft Skills for a Standout Cook Resume
  • Food Prep
  • Recipe Compliance
  • Food Safety
  • Inventory Management
  • Portion Control
  • Sanitation Standards
  • Equipment Use
  • Meal Preparation
  • Large-Scale Prep
  • Baking Assistance
  • Time Management
  • Detail Orientation
  • Strategic Thinking
  • Problem Solving
  • Professionalism
  • Customer Relations
  • Temperature Tolerance
  • Plan Adjustment
  • Personal Cleanliness
  • Target Achievement

Summary of Cook Knowledge and Qualifications on Resume

1. BS in Professional Cookery with 3 years of Experience

  • Cooking experience with quantities of 100 or greater, or cooking school
  • Food Handlers Certificate
  • Ability to read and write, meet time standards, be trained, and follow directions
  • Good interpersonal skills to communicate effectively with internal and external customers and provide services in a friendly manner
  • Knowledge of proper serving food temperatures, sanitation techniques, and portion sizes
  • Hospital catering experience, and/or hotel and restaurant
  • Must have the ability to perform several tasks concurrently.
  • Ability to listen, interact, and communicate verbally and in writing.
  • Must be flexible, reliable, and able to work independently. 

2. BA in Hospitality Management with 2 years of Experience

  • Experience working in Food and Beverage
  • A valid food handler's card or ServSafe certification
  • Excellent customer service and communication skills
  • Proficient in the English language
  • Ability to communicate verbally and in writing
  • Must have extreme attention to detail
  • Must have basic math skills
  • Strong ability to problem solve effectively
  • Must be able to use kitchen equipment such as knives, slicers, mixers, and dishwashers

3. BA in Restaurant and Food Service Management with 1 year of Experience

  • Prior experience in a skilled nursing facility.
  • Knowledge of food preparation and sanitation regulations and standards.
  • Good knife skills and a deep knowledge of food preparation.
  • Possess a valid food handler's card or ServSafe certification 
  • Basic English reading and communication skills.
  • Able to work in all areas of the kitchen.
  • Ability to work positively in a fast-paced environment.
  • Ability to work effectively within a team.

4. BS in Nutrition and Dietetics with 5 years of Experience

  • Able to read and write English sufficiently to follow recipes and production standards.
  • Working knowledge of food preparation for modified diets (diabetic, low sodium, low cholesterol, and low fat)
  • Able to operate standard kitchen equipment, including blender, slicer, grinder, chopper, mixer, oven, grill, steamers, steam jacketed kettles, fryer, and tilting skillet.
  • Ability to adjust recipe quantities and be familiar with food preparation terms and cooking methods.
  • Experience with cooking in an institutional setting and experience with cooking methods and modified diets.
  • Experience in the use of proper sanitation procedures and techniques.
  • Working knowledge of food preparation for modified diets or willingness to learn.
  • Able to plan output to meet service and time demands.
  • Must have good organizational skills. 
  • An ability to forecast demand and ensure preparation for scheduled meals.
  • Solid communication skills to communicate effectively and appropriately with patients, customers, and co-workers.

5. BS in Dietetics with 3 years of Experience

  • Previous cooking work experience.
  • Experience working in a luxury hotel
  • Standalone restaurant working experience.
  • Ability to communicate clearly and speak, read, write, and understand English.
  • A team player with happy, courteous, and enthusiastic.
  • Hard-working and attentive, responsible and dependable, as well as authentic and genuine.
  • Must be able to read the recipe, follow recipe directions, read thermometers, and compute measurements.
  • Must maintain self-control in volatile or hostile customer service interactions.
  • Able to work independently, in a result-restricted physical environment for extended periods.

6. BA in Hotel and Restaurant Management with 4 years of Experience

  • A love for children and a strong desire to make a difference every day
  • Familiarity with proper conditions and food storage
  • Ability to understand the needs of children with food allergies and to implement methods of food cross-contamination avoidance.
  • Ability to follow nutritious menus and prepare a sufficient quantity of food for the center population
  • Basic math skills for measuring and calculating serving portions
  • Possess a Food Handler’s License
  • Experience working in institutional cooking - food ordering experience
  • Experience working with children
  • Ability to speak, read, and write English.

7. BS in Dietetics with 3 years of Experience

  • Certificate III in Commercial/Asian Cookery
  • Work experience in Asian cooking
  • Knowledge of the hygiene factors involved in food preparation.
  • Excellent cutting and wok skills
  • Ability to multitask and work under pressure during peak service times
  • A strong sense of teamwork and good interpersonal skills
  • A strong work ethic and positive ‘can-do’ attitude
  • Qualification of the AHA Hospitality
  • Excellent communication skills and the ability to use tact and courtesy in interactions with customers

8. BS in Baking and Pastry Arts with 7 years of Experience

  • Completion of or enrolment in the Interprovincial Red Seal certificate, and the City of Toronto Food Handler’s certificate.
  • Experience preparing and serving food in a large volume within an institution or health care environment
  • Experience working with patients living with HIV/AIDS, substance use, and mental health, or lived experience
  • Knowledge of the Occupational Health and Safety Act, WHMIS, sanitation, and HACCP code.
  • Working knowledge of therapeutic diets and health-based nutritional requirements based on the Canada Food Guide.
  • Moderate proficiency with Microsoft Office, Windows-based applications, and the organization's dietary software.
  • Strong understanding of measurement conversion and basic calculations.
  • Ability to assume a leadership role and work collaboratively with others, including volunteers and peer support workers.
  • Ability to work in a fast-paced environment, with excellent organizational, analytical, problem-solving, and time management skills.

9. BS in Food Service Administration with 2 years of Experience

  • Prior experience in food service and public contact
  • Prior experience in cooking with institutional kitchen equipment.
  • Experience in modified diet cookery
  • Understanding of professional cooking and knife handling skills.
  • Must be proficient in recipe procedures and cooking techniques.
  • Ability to work calmly and effectively under pressure.
  • Ability to communicate effectively with management, guests, and hourly staff.
  • Must be flexible in work hours to meet patient and organization operating needs.

10. BS in Professional Cookery with 3 years of Experience

  • Experience working as a cook in the restaurant industry
  • Able to read and follow standardized recipes
  • Strong knowledge of proper food handling procedures
  • Ability to read, convert, and adjust mathematical measurements.
  • Able to work as part of a team in a busy kitchen atmosphere
  • Must hold ServSafe Certification
  • Professional communication skills
  • Must have problem-solving abilities, be self-motivated, and organized.
  • Commitment to quality service
  • A cheerful and helpful attitude and provide exceptional customer service

11. BS in Applied Food Studies with 5 years of Experience

  • Experience as a mid-level cook or higher
  • Experience working in a free-standing or hotel restaurant kitchen
  • Demonstrated knowledge of food safety guidelines and requirements
  • SafeStaff Certificate of Completion
  • Introductory skills in Microsoft Excel and Word to create and adjust spreadsheets, clean lists, and prep guides
  • Adaptable interpersonal communication skills to address fellow associates at all levels
  • Conversational proficiency of the English language in reading, writing, and verbal communication
  • Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
  • Ability to work in a fast-paced environment for extended periods to meet high-volume business
  • Ability to lift, balance, and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
  • Ability to lift, balance, and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.
  • Ability to stand or walk for prolonged periods to cook the required menu items
  • Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers

12. BA in Food Operations Management with 2 years of Experience

  • Experience working in a fast-paced, full-service restaurant
  • A team-player mentality.
  • Ability to execute at a high standard in a high-volume, scratch-kitchen atmosphere.
  • Someone who can bring the fun to work and keep it cool when business is booming.
  • Desire to drive Guest Satisfaction by going above and beyond the call of duty.
  • Analytical skills to gather and interpret data in situations in which the information or problems are relatively routine.
  • Comprehension of weights, measures, recipe conversion, and portion control to minimize waste.
  • Must be able to consistently meet deadlines and finish all food preparation at the specified serving time

13. BA in Food and Beverage Management with 12 years of Experience

  • Food preparation experience, preferably hospital food service experience, with Sanitation Certified
  • Good communication skills, both verbal and written
  • Able to interpret and follow recipes.
  • Basic computer and math knowledge
  • Working knowledge of kitchen equipment.
  • Hotline service cook experience
  • Exposure to hazardous materials and conditions.
  • Ability to work with minimal supervision and meet time constraints in a fast-paced environment.
  • Able to perform cleaning tasks.
  • Able to safely use kitchen equipment (gas, electric, and steam)

14. BA in Home Economics with 2 years of Experience

  • Experience in quantity cooking in an institutional kitchen with mechanical food service equipment.
  • Basic computer and math skills
  • Ability to follow the supervisor’s instructions.
  • Must be able to speak, read, and write in English, and/or Spanish
  • Polite, responsible, always on time, resourceful, accurate, and conscientious.
  • Flexible as to work schedule, and must be able to work rotating shifts, weekends, holidays, and in emergencies
  • Ability to work safely and responsibly, including taking precautions and safe work practices.
  • Must be able to work under pressure and multitask.
  • Ability to follow up with supervisor, co-workers, or residents regarding complaints, problems, and concerns.
  • Good verbal communication and interpersonal skills.

15. BS in Gastronomy with 3 years of Experience

  • Experience in institutional large quantity cooking
  • Certificate of qualification as a Cook issued by an authority meeting the requirements of the Ontario Long Term Care Act
  • Red Seal Cook Trade Certification
  • Excellent communication skills, written and verbal
  • Proven ability to provide direction and lead others within a busy environment
  • Ability to obey the established fire/safety/disaster plans, risk management, and security
  • Able to apply common-sense understanding to carry out oral or written instructions.
  • Self-motivated with a strong work ethic and the ability to work independently and as a team member.

16. BA in Restaurant and Food Service Management with 1 year of Experience

  • Experience working in food service
  • An understanding of all current state and local regulations
  • Must have compassion for and desire to work with seniors
  • Must obtain a Food Handler's Permit
  • Strong written and verbal communication skills, personnel skills, and community relations skills
  • A strong commitment to excellent customer service and food quality
  • A desire to work in a supportive, fun work environment
  • Ability to maintain a neat appearance, cleanliness, to provide optimal food service

17. BS in Food Science with 4 years of Experience

  • Culinary experience in a full-service restaurant
  • Must be able to use knives and other kitchen equipment.
  • Ability to read and comprehend simple instructions, short correspondence, and memos.
  • Ability to write simple correspondence.
  • Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
  • Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
  • Ability to apply concepts of basic algebra and geometry.
  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. 
  • Ability to deal with problems involving several concrete variables in standardized situations.

18. BS in Culinary Management with 2 years of Experience

  • Previous culinary working experience
  • ServSafe certification or the ability to obtain it before or upon hire
  • Strong understanding of sanitation and safety requirements in a hospital kitchen
  • Ability to communicate effectively at all levels with peers, managers, patients, and families
  • Exercises good judgment regarding interpersonal interactions with peers, managers, patients, and families at all times
  • "Can-do" mentality that collaborates with others, removes barriers to efficiency
  • Professional food service experience, with experience in a healthcare or hospital setting
  • Outgoing, friendly personality, and must be able to establish and maintain positive relationships with people

19. BS in Food Technology with 1 year of Experience

  • Must present oneself in a highly professional manner to others and understand that honesty and ethics.
  • Ability to maintain a positive attitude.
  • Ability to communicate with co-workers and other departments with professionalism and respect.
  • Able to maintain a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives.
  • Ability to use a computer.
  • Good working knowledge of food preparation.
  • Familiarity with kitchen equipment.
  • Must be able to read and follow a recipe unsupervised.
  • Must be able to concentrate on work amidst distractions such as noise, conversations, and foot traffic

20. BS in Baking and Pastry Arts with 4 years of Experience

  • Ability to influence customers, and know how to verify and clarify the needs and expectations of customers. 
  • Ability to respond quickly and efficiently to customer service requests. 
  • Experience in participating in and conducting meetings with customers. 
  • Ability to keep customers informed of status via standard reporting techniques. 
  • Ability to meet the continuing service needs of a customer group, including requests for changes in work content. 
  • Must respond to customers with an appropriate level of urgency, energy, persistence, and tenacity.
  • Sufficient fundamental proficiency to successfully demonstrate FDA and or USDA regulations in practical applications of moderate difficulty.
  • Sufficient fundamental proficiency to successfully demonstrate food preparation in practical applications of moderate difficulty.
  • Sufficient fundamental proficiency to successfully demonstrate food replenishment in practical applications of moderate difficulty.

21. BS in Culinary Arts with 2 years of Experience

  • Experience cooking in a healthcare facility, school, hotel, catering, or restaurant.
  • Knowledge of sanitation practices, weights and measures, and various cooking techniques.
  • A good attitude, attention to detail, and the ability to work under pressure.
  • Excellent customer service skills
  • An in-depth knowledge of Spirits, Wine, and Food
  • Able to comprehend the oral and verbal English language with the ability to read, measure, and execute recipes.
  • Equipment knowledge, including a slicing machine, juicer, CR Yovac machine, small wares equipment, oven, grill/stove burners, microwave appliances, brazier, and steam kettles.
  • Must be able to adjust recipes to achieve desired results.
  • Must be able to read and comprehend recipes or instructions on prepackaged products.

22. BS in Professional Cookery with 3 years of Experience

  • Experience in food production in settings such as a hotel, restaurant, or high-end institutional environment.
  • Must be able to demonstrate knowledge and skills to provide care appropriate to the age of the patients served. 
  • Knowledge of the principles of growth and development over the life span
  • Ability to assess data reflective of the patient's status and interpret the appropriate information to identify each patient's requirements relative to his/her age-specific needs, and to provide the care needed as described in the department's policies and procedures. 
  • ServSafe Food Handler certification issued by the National Restaurant Association
  • Self-motivation to guide daily work with only moderate supervision.
  • A willingness and desire to build and maintain great working relationships with coworkers, residents, and the community.
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