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Cooks

Descriptions & Duties

  • Cooks supervise work of apprentice cooks and check daily and weekly menus. They have to operate utensils and crockery used in the kitchens and perform different types of cookery and meal preparation, as well as to check stocks in the kitchen working area. They may specialise in sauce, soup, roast, butchery, fish, cold cut and vegetable.

Generic Competencies

Physical Abilities

Physical abilities

  • Physical strength
  • Eye hand coordination / precision / dexterity

 

Importance:4 (Max:5) 

Skill is frequently required

 

Technology Skills

Technology skills

  • Computer literacy
  • Application of technology

 

Importance:2 (Max:5) 

Skill is occasionally required

 

Cognitive Abilities

Cognitive abilities

  • Creativity
  • Visualisation
  • Logical thinking

 

Importance:4 (Max:5) 

Skill is frequently required

 

Comprehension And Expression

Comprehension and expression skills

  • Reading comprehension
  • Oral / written expression

 

Importance:3 (Max:5) 

Skill is basically required

 

Social Skills

Social skills

  • Communication
  • Negotiation
  • Persuasion

 

Importance:3 (Max:5) 

Skill is basically required

 

Organisation And Execution Skills

Organisation and execution skills

  • Planning
  • Organising
  • Judgement
  • Decision making

 

Importance:3 (Max:5) 

Skill is basically required

 

Problem Solving Skills

Problem solving skills

  • Ability to solve simple and complex problems effectively and efficiently

 

Importance:3 (Max:5) 

Skill is basically required

 

Management Skills

Management skills

  • Leadership
  • Management of finance / time / people / other resources

 

Importance:2 (Max:5) 

Skill is occasionally required

 

Trade Specific Competencies

Knowledge on Food Hygiene and Safety

Cooks should possess professional knowledge on food hygiene and safety. Holders of "Basic Food Hygiene Certificate for Hygiene Supervisors" and/or "Basic Food Hygiene Certificate for Hygiene Managers" recognised by the Food and Environmental Hygiene Department in Hong Kong would be an advantage.

General Requirements

Academic qualification

  • Secondary 3-4

Professional qualification

  • Cooks with holders of "Basic Food Hygiene Certificate for Hygiene Supervisors" and/or "Basic Food Hygiene Certificate for Hygiene Managers" recognised by the Food and Environmental Hygiene Department in Hong Kong would be an advantage.

Experience

  • 1 to 3 years of relevant work experience

Career Path & Salary

Private Sector

Monthly Salary $10,000-$15,000

Monthly Salary $15,000-$20,000

Monthly Salary $25,000-$30,000

Monthly Salary > $30,000

Government Sector

Monthly Salary Master Pay Scale Point 5-8

Monthly Salary Master Pay Scale Point 8-12

Monthly Salary Master Pay Scale Point 13-16

*For more details on Civil Service Pay Scales, please visit website of the Civil Service Bureau.
http://www.csb.gov.hk/english/admin/pay/952.html

Related Education & Training

Work Environment

  • Cooks generally work in kitchens. They work shifts, often including early mornings, late evenings, weekends, and holidays and need to stand for long periods and work under pressure in a fast-paced environment, especially during peak dining hours. They also need to be careful about work safety because kitchens are usually crowded and filled with potential dangers, such as hot ovens or slippery floors.

Tools

  • Commercial use barbeque ovens - Braziers
  • Commercial use hot dog grills
  • Commercial use convection ovens - Convection ovens
  • Commercial use conveyer toasters
  • Commercial use blenders
  • Commercial use cutlery
  • Commercial use deep fryers
  • Commercial use food grinders - Meat grinders
  • Commercial use food choppers or cubers or dicers - Food dicers
  • Commercial use food warmers and/ or steam tables
  • Commercial use graters - Box graters; Food shredders; Fruit zesters; Plane graters
  • Commercial use grills
  • Commercial use microwave ovens
  • Commercial use ovens
  • Commercial use ranges - Electric ovens; Electric stoves; Gas ovens; Gas stoves
  • Commercial use steamers - Food steamers
  • Commercial use woks
  • Cutting machinery - Meat saws

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