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Institutional cook skills for your resume and career
Updated January 8, 2025
1 min read
Below we've compiled a list of the most critical institutional cook skills. We ranked the top skills for institutional cooks based on the percentage of resumes they appeared on. For example, 31.7% of institutional cook resumes contained food handling as a skill. Continue reading to find out what skills an institutional cook needs to be successful in the workplace.
14 institutional cook skills for your resume and career
1. Food Handling
Here's how institutional cooks use food handling:
- Maintain proper/hygienic food handling techniques and overall sanitation requirements of food service area and the personnel.
- Followed all kitchen equipment safety guidelines and adhered to Ohio food handling and preparation requirements.
2. Kitchen Equipment
Kitchen Equipment refers to all those essential items which are crucial for the task of cooking.
Here's how institutional cooks use kitchen equipment:
- Handle food supplies and kitchen equipment by estimating future needs.
- Operated kitchen equipment,ovens,slicers,ect.
3. Culinary
Here's how institutional cooks use culinary:
- Weekend volunteer work entailing participation in coordinating of activities involving seniors Culinary hands on experience with customers and business employees 1.
- Received award for best culinary salads three times and personal recognition from company president for exceptional creativity and performance.
4. Slicers
Here's how institutional cooks use slicers:
- Operate commercial range, char broiler, slicers, along with miscellaneous choirs to keep the business in a presentable order.
- Used equipment in the kitchen including stoves, slicers, knives and other utensils in a sanitary and safe manner.
5. Mixers
Here's how institutional cooks use mixers:
- Operated mixers and managed ingredients to meet product quality and uniformity standards.
- Operated food production equipment to include pizza ovens, choppers, mixers, and other vegetable, and meat processing equipment.
6. Broilers
Here's how institutional cooks use broilers:
- Organized production and set up broiler station for lunch shift, managed grill with 30-40 steaks at varying temps and cuts.
- Weigh, measure, and mix ingredients according to recipes Regulate temperature of ovens, broilers, grills, and roasters.
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Here's how institutional cooks use fryers:
- Operate large-volume cooking equipment such as grills, and deep-fat fryers while providing customer service in a busy fast paced environment.
- Prepared and cooked food according to orders using a variety of cooking equipment such as large deep fryers and ovens.
8. Kitchen Appliances
Here's how institutional cooks use kitchen appliances:
- Prepared meals using industrial kitchen appliances such as oven and mixer-Received perfect attendance award
- Cleaned and inspected equipment and kitchen appliances to ensure sanitize/maintenance.
9. Food Preparation Equipment
Here's how institutional cooks use food preparation equipment:
- Cleaned and sanitized all food preparation equipment and ensured proper operation of all machinery.
- Maintained cleanly work area and sanitized food preparation equipment.
10. Dishwashers
Here's how institutional cooks use dishwashers:
- Set up work station and operated dishwasher.
- Prepared daily meals from menu for up to 1,700 inmates Assisted in menu selection Responsible for loading/unloading industrial dishwasher
11. Meal Preparation
Here's how institutional cooks use meal preparation:
- Provide direction, supervision and assistance to approximately fifty individuals during daily meal preparations for approximately five hundred inmates.
- Monitored and organized meal preparation, maintain a clean environment, managed inventory and food stock
12. Food Preparation
Here's how institutional cooks use food preparation:
- Emphasized maintaining food preparation and serving area in a condition that exceeded compliance standards for sanitation.
- Supervised routine food preparation operation and prepare all food to meet quantity and service schedule requirements.
13. Clean Kitchen
Clean Kitchen refers to maintaining a sanitary commercial kitchen. There are four main steps for a clean kitchen. These steps include Clean - keep yourself and work areas clean. Separate - keep raw material and other raw animal products away from other foods. Cook - always properly cook and prepare foods. Chill - store foods properly both before and after cooking.
Here's how institutional cooks use clean kitchen:
- Overlook kitchen-Customer Service-Prep Food-Restock Food-Clean kitchen
- Maintained a clean kitchen following safety and sanitation guidelines.
14. Steamers
Here's how institutional cooks use steamers:
- Operate large cooking equipment such as grills, deep fryers, bun toaster, steamers, and hot dog grills.
- Handled and worked with steamers, drums, and pots and experienced with all types of kitchen utensils.
What skills help Institutional Cooks find jobs?
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List of institutional cook skills to add to your resume
The most important skills for an institutional cook resume and required skills for an institutional cook to have include:
- Food Handling
- Kitchen Equipment
- Culinary
- Slicers
- Mixers
- Broilers
- Fryers
- Kitchen Appliances
- Food Preparation Equipment
- Dishwashers
- Meal Preparation
- Food Preparation
- Clean Kitchen
- Steamers
Updated January 8, 2025
Updated January 8, 2025