Cooks Salary

About this role

Cooks prepare, cook and present food to established recipes and quality standards. They manage kitchen operations, maintain food safety and hygiene, develop menus and ensure consistent food quality in commercial catering environments.

Key responsibilities

• Preparing and cooking food to recipe specifications and quality standards
• Managing kitchen operations, stock and food ordering
• Ensuring compliance with food safety and hygiene regulations
• Developing and testing new menu items
• Training and supervising kitchen team members

Qualifications and entry routes

Typically enters through an apprenticeship, college course (City & Guilds/NVQ) or on-the-job training. Food Safety Level 2/3 certification is mandatory. Higher-level roles benefit from culinary qualifications and extensive experience.