cooks

Cooks are individuals who prepare and cook food for consumption. The term applies to both amateur home cooks and professional kitchen staff. In professional kitchens, cooks perform a range of duties under the direction of a head chef or kitchen manager. Common roles include line cook, prep cook, sauté cook, grill cook, fry cook, and pastry cook. The brigade system organizes work with defined stations and responsibilities, and cooks are typically responsible for mise en place, following recipes or standards, selecting and preparing ingredients, cooking methods, timing, and plating.

Cooks must ensure food safety and sanitation, monitor temperatures, and maintain clean work areas. Training varies widely; many cooks learn on the job, while others complete culinary programs or apprenticeships. Certification in food safety and handling is common in many countries.

Cultural and linguistic differences affect usage. In some contexts, chef denotes the head of a kitchen, while in others, cook is a general term for kitchen workers. In many cuisines, cooks specialize in particular techniques or regional dishes.

Working conditions are often demanding: fast-paced environments, long hours, hot environments, and physical strain. Cooks contribute significantly to dining experiences in restaurants, hotels, schools, hospitals, and private households, and their craft encompasses a broad spectrum from basic meal preparation to advanced culinary arts.