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Skills are always changing

For the latest information about this skill visit Cooking on worldskills.org.

Cooking

Cooking embraces a wide range of skills from creating menus and preparing dishes for Michelin-starred restaurants, to workplace canteens and cafeterias.

Why is this skill important?

The professional chef can work in a wide range of establishments including high-class and casual restaurants, hotels, welfare caterings such as hospitals and residential homes, theme parks, airlines, ships, clubs, retail HMR and Food To-Go, Fast Food outlets, and industrial canteens; providing catering services to both guests and staff. The range of skills and customer expectations will vary according to the workplace. There is also a direct relationship between the nature and quality of the service provided and the payment made by the customer.

The professional chef can also deliver different styles of dining such as fine dining, banqueting, casual dining, cocktail dining, canteen and take-away dining, as well as different styles of food service including plated, a la carte, and set menu service, buffet self-service, silver service, canteen counter service, and breakfast service. As well as the skill of cooking, the role of a chef will also demand further skills that relate to cooking in a commercial setting and therefore working towards a budget or expected profit margin. These skills include menu compilation, food costing, purchasing, storage, utilization of food commodities and minimizing wastage, as well as the control, work/time organization, planning, and communication required in managing a kitchen brigade.

Professional chefs need to demonstrate outstanding skills in food preparation (with both speed and accuracy), in production (using varied cooking methods and techniques) and in the final presentation and flavour. They are expected to create and adapt dishes that meet the expectations of demanding customers with varying nutritional and religious dietary requirements. Fashions and trends in cuisine also fluctuate, so it is important that the professional chef keeps abreast of these trends and adapts their product and service accordingly The Professional chef needs to be adept at managing food cost and maintaining environmentally-friendly sustainable food production by making use of locally sourced and seasonal ingredients, as well as controlling unnecessary waste by creatively re-using trimmings and reducing ingredient wastage.

Strict maintenance of the highest level of personal and food hygiene and safety are paramount at all times. Failure to fulfil this requirement can have a devastating impact on a diner’s health and well-being, and may cause irreparable damage to the restaurant’s reputation and business.

Commercial kitchens are equipped with complex specialist equipment that must be used carefully to avoid accident and injury. Kitchens are potentially dangerous places to work. Staff work under intense pressure, often in a confined space, working with hot food and dangerous tools and equipment.

Effective communication skills are essential for the chef. A professional kitchen is a high-pressure environment where teams of chefs specializing in various aspects of the menu work together to produce the entire meal. Co-ordination of the kitchen brigade is essential to quality assure the dishes being sent to the restaurant and to meet very tight service time frames. In addition, the kitchen team need to work effectively with other departments in the hotel or restaurant to ensure a good overall experience for the guest. - A customer is expecting a memorable meal experience which incorporates the setting and ambiance of the restaurant, staff interaction, and outstanding customer care, as well as exceptional food.

With the globalization of cuisine, chefs can work all over the world. Talented chefs are always in demand and have opportunities to travel and work in some of the most interesting and exciting international destinations. This carries with it the need to appreciate diverse cultures, especially with regard to using locally available ingredients, and observing local dietary requirements and traditions.

Results

See all results
Rank Medal Result Competitor Country/Region
1. Gold 735 Korae Nottveit
Canada
1. Gold 735 Samuel Santos
Portugal
1. Gold 734 Paul PIPARD
France
4. Medallion for Excellence 723 Sabrina Rees
Australia
5. Medallion for Excellence 720 Leong Yuk Shang
Malaysia
6. Medallion for Excellence 717 Natsuki Ueda
Japan
7. Medallion for Excellence 713 Maria Rezev
Estonia
8. Medallion for Excellence 712 Christoph Guggi
Austria
9. Medallion for Excellence 711 Jonathan Supsupin
Philippines
10. Medallion for Excellence 710 Rino Zumbrunn
Switzerland
11. Medallion for Excellence 709 Donghyun Park
Korea
12. Medallion for Excellence 707 Ashleigh Hellowell
United Kingdom
13. Medallion for Excellence 705 Hiep Nguyen
Finland
14. Medallion for Excellence 703 Puripat Wuttipattananon
Thailand
14. Medallion for Excellence 703 Leyla Valiyeva
Azerbaijan
16. 697 Elizabeth P. T. Isai
Namibia
17. 694 CHE-WEI KANG
Chinese Taipei
18. 692 Thanmayee Nallamothu
India
19. 683 Daivy Ramphele
South Africa
20. 680 Love Dahl
Sweden
21. 672 Aurelien DE NOBLE
Belgium
22. 671 María-Emilia PIEDRA
Spain
22. 671 ZHAIYK SEIITKALYK
Kazakhstan
24. 665 Orlando Arcos Acosta
Colombia
25. 660 Jessica Cummins
Barbados
26. 659 Usukh-Ireedui Samdan
Mongolia
27. 651 GAYANE SIMONYAN
Armenia
28. 612 Daniel Glogač
Croatia
29. 604 SHEIKH TASHNIAH TABASSUM
Bangladesh
30. 583 Camila Arancibia
Chile

Official Results (PDF)

Competitors

Camila Arancibia
Chile

Orlando Arcos Acosta
Colombia

Jessica Cummins
Barbados

Love Dahl
Sweden

Aurelien DE NOBLE
Belgium

Daniel Glogač
Croatia

Christoph Guggi
Austria

Ashleigh Hellowell
United Kingdom

CHE-WEI KANG
Chinese Taipei

Thanmayee Nallamothu
India

Hiep Nguyen
Finland

Korae Nottveit
Canada

Elizabeth P. T. Isai
Namibia

Donghyun Park
Korea

María-Emilia PIEDRA
Spain

Paul PIPARD
France

Daivy Ramphele
South Africa

Sabrina Rees
Australia

Maria Rezev
Estonia

Usukh-Ireedui Samdan
Mongolia

Samuel Santos
Portugal

ZHAIYK SEIITKALYK
Kazakhstan

GAYANE SIMONYAN
Armenia

Jonathan Supsupin
Philippines

SHEIKH TASHNIAH TABASSUM
Bangladesh

Natsuki Ueda
Japan

Leyla Valiyeva
Azerbaijan

Puripat Wuttipattananon
Thailand

Leong Yuk Shang
Malaysia

Rino Zumbrunn
Switzerland