Assistant Cook

Assistant cooks can prepare complete breakfasts, short-order grills, sandwiches, salads, desserts, vegetables, and non-alcoholic beverages. They can also carve meat, poultry, fish, and game. Cooks are trained in food safety, sanitation, and food storage.

Institutional Cook

Institutional cooks prepare large quantities of high-quality food by following a budget. They may work in institutions such as retirement homes, hospitals, schools, and correctional facilities. Depending on where these cooks work, they may need to know how to prepare foods for special diets or religious restrictions or how to organize their kitchen to provide several large meals at different times of day.


Chefs are responsible for the preparation and presentation of food in restaurants, hotels, and other businesses. They are more highly trained than regular cooks and their duties include not just cooking but also budgeting, purchasing supplies, hiring staff, and generally making sure that things run smoothly in the kitchen.

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