Cook
Also known as
Work environment
- Usually work shifts, including early mornings, evenings and weekends
- Usually work in restaurants, cafes and commercial kitchens
- May work in hot and noisy conditions
- May do physically demanding work
- Need to be methodical, work well under pressure and work well in a team
Salary information
Typical tasks
- Cook food quickly and efficiently
- Prepare raw ingredients
- Arrange food on plates or wrap takeaways
- Create new recipes and plan menus
- Decide prices for menu items
- Order food supplies
- Organise deliveries
- Restock shelves and fridges
- Give instructions and demonstrate cooking methods
Outlook
New Zealand’s hospitality sector continues to evolve as businesses respond to changing customer preferences, rising costs and new technology. Demand for convenient, high-quality food, sustainable practices and diverse cuisines is influencing the industry. Digital ordering systems, delivery services and a growing focus on local ingredients are also shaping how food businesses operate, creating opportunities for cooks who can adapt to industry changes.
What employers and industry want in graduates
- Food preparation and cooking skills
- Ability to work efficiently under pressure
- Attention to quality and presentation
- Teamwork and communication
- Time management and organisation
- Strong food safety and hygiene awareness
AUT programmes
The above is a suggestion only and a starting point. You may need to meet other criteria or take additional steps to work in this career.
Further study options
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This data is sourced from the Tertiary Education Commission through the Tahatū Career Navigator website (www.tahtu.govt.nz) and used under the CC BY 4.0 licence. Some of the information has been modified by AUT. TEC has not approved, endorsed or tested these modifications. TEC will not be held accountable for any errors within this data.