Cook prepares, seasons, bakes and cooks dishes such as soups, meats, vegetables, or desserts in restaurants according to defined Standard Operating Procedures (SOPs) or senior cook’s requirements, and in a timely manner. He/she ensures appropriate portioning and serving size for waste control. He/she may order supplies, keep records and accounts, price items on menu, or plan menu. He/she may also supervise the kitchen assistants’ work outputs on a daily basis (i.e. ingredient preparation, packaging) and ensure that workstations and cooking equipment are cleaned and maintained on a regular basis.