1.1 Naziv zanimanja(Name of the occupation)

Kuhar (Cook)

1.2 Šifra zanimanja (Code of the occupation)


1.3 Struka (Occupation family)

Hospitality and tourism

1.4 Međunarodna kvalifikacija (International classification)


1.5 NIVO POTREBNIH KVALIFIKACIJA (Level of required classification)



2.1 OPIS ZANIMANJA (description of the occupation)

The basic task of a cook is to prepare all sorts of cold and hot dishes. This includes choosing and preparing food, storing food, determining food preparation technology, preparing food alone, and preparing food for serving. During work, it is important to prepare the meal as quickly as possible. Based on the offer of the catering facility and the valid regulations, a menu is compiled. In accordance with the menus the cook orders and takes food. Given that the cook participates in all technological phases of food preparation, the cook handles kitchen machines, tools and pots for various purposes.

2.2 Grupa poslova / ključni poslovi / aktivnosti (Group of tasks / key tasks / activities)

2.3. Potrebna znanja, vještine i kompetencije (Required knowledge, skills and competence)

Preparation and organisation of work

  • Planning, organizing and analyzing own work
    • Prepare a work plan
    • Plan and manage time
    • View daily offer / menu
    • Plan the necessary foods and other materials
  • Preparation of workplace and equipment
    • Check the cleanliness of the kitchen and work surfaces
    • Prepare materials, tools and accessories
    • Receive and store foodstuffs and other materials
    • Prepare a workplace in accordance with the daily work plan


  • Describe the structure of business in the kitchen
  • List the basic rules of organization of work
  • Differentiate foods and other materials needed for cooking
  • Specify equipment and work apparatus
  • Explain the importance of kitchen hygiene
  • Provide proper methods of storing foodstuffs
  • Describe parameters for determining food quality



  • Predict the time needed for certain tasks
  • Provide efficient division of work tasks to assistive staff
  • Assess the needs of food and other kitchen materials
  • Apply handling, equipment, inventory, and inventory rules
  • Apply food storage rules properly
  • Prepare your workplace in accordance with the requirements of the work process

Operational tasks

  • Preparing the menu
    • Build a daily offer / menu
    • Classify dishes according to different criteria
    • Update the menu
    • Prepare a menu for special nutrition regimens
  • Preparing foodstuffs
    • Clean the food
    • Sort foodstuffs according to usability and quality
    • Weighting food
    • Keep the food properly
    • Prepare food preparation for thermal treatment
    • Treat decorative foods
    • Preparation of appetizers, soups
    • Treat thermal food
    • Chill the food
    • Combine the proper foods
    • Prepare cold and warm appetizers
    • Prepare the soups
  • Preparation of main dishes
    • Treat thermal food
    • Prepare meals by order
    • Prepare ready meals
    • Prepare barbecued meals
    • Prepare dishes, varieties and vegetable dishes
  • Preparation of salads
    • Prepare salad bowls
    • Make different types of salad
    • Food processing (thermally as needed)
  • Prepare sweets
    • Prepare a different dough
    • Prepare different types of creams
    • Prepare hot sweets
    • Prepare cold / ice creams
  • Receiving Orders, Serving and Delivering Meals
    • Establish a portion of meals in accordance with the norms
    • Serve and decorate the dish
    • Issue food based on order
  • Maintain orderliness and cleanliness of the kitchen
    • Clean and clean the work area
    • Clean and tune used tools and devices
    • Sort and dispose of remaining food and waste


  • Differentiate the nutritional and energy values ​​of different foods
  • Describe ways to properly combine foods
  • Classify dishes according to different criteria
  • Describe the structure of different menus
  • Differentiate techniques and cleaning products
  • Specify measuring instruments and measuring units
  • Explain ways to properly store different foods
  • Distinguish the techniques of primary thermal processing of foodstuffs
  • Explain the rules and techniques of decorative food processing
  • Describe appetizers, soups, and raspberries
  • List foodstuffs suitable for preparing appetizers, soups and nuts
  • Explain ways of combining foodstuffs in the preparation of appetizers, soups and snacks
  • Specify cooling and thermal processing of foodstuffs
  • Apply tools for decorative food processing
  • Explain the rules and techniques for decorating appetizers, soups and snacks
  • Classify the main dish
  • Arrange foodstuffs suitable for the preparation of main dishes
  • Explain ways of combining foodstuffs in the preparation of main dishes
  • Specify cooling and thermal processing of foodstuffs
  • Explain how to combine foods in salads
  • Specify cooling and thermal processing of foodstuffs
  • Explain the composition of different salad bowls
  • Explain how to store and maintain the freshness of the salad
  • Prepare groceries for preparing delicacies
  • Explain how to combine food when preparing a treat
  • Specify cooling and thermal processing of foodstuffs
  • Provide techniques for preparing different doughs and creams
  • Provide ways to preserve and maintain freshness of delicacies
  • Explain the rules and techniques of decorating a treat
  • Describe the regulations for the preparation of the portions
  • List the rules for serving, stacking, and combining certain dishes on a plate
  • Explain the rules and techniques for decorating meals
  • Explain the importance of the hygiene of work surfaces and equipment in the kitchen
  • Understand the importance of hygiene protection measures



  • Apply the principles of proper combination of foods and dishes in the menu
  • Make menus for special nutrition regimens
  • Analyze and update the menu timely
  • Apply proper food preparation techniques
  • Use measuring instruments
  • Apply rules for proper sorting and preservation of foodstuffs
  • Apply decorative food processing techniques
  • Apply cooling and thermal processing of foodstuffs
  • Combine food for preparing appetizers, soups and snacks
  • Prepare cold and warm appetizers
  • Prepare the juices and the juices
  • Apply the rules for preserving appetizers, soups and juices to use
  • Use rationally unwashed foods and meals
  • Apply cooling and thermal processing of foodstuffs
  • Combine food for the preparation of main dishes
  • Apply custom prepared meals
  • Apply preparation techniques for ready meals
  • Apply Grill Meat Preparation Techniques
  • Apply the apple, apple and vegetable preparation techniques
  • Apply food preservation rules to use
  • Use rationally unwashed foods and meals
  • Apply cooling and thermal processing of foodstuffs
  • Combine food for salad preparation
  • Prepare the appropriate salad bowl
  • Make different foods in stand alone or combined deserts of the appropriate energy value
  • Apply proper cooling / thermal processing of foodstuffs
  • Apply techniques for preparing different doughs and creams
  • Apply techniques for preparing delicious treats
  • Apply the techniques of preparing cold / ice treats
  • Apply the rules and techniques of decorating treats
  • Apply norms for forming meal portions
  • Apply rules and techniques for serving meals
  • Apply rules and techniques for decorating meals
  • Isue a meal based on the order
  • Select appropriate cleaning agents
  • Provide measures for proper cleaning and maintenance of the work surface, tools and devices
  • Apply hygiene protection measures



  • Rationally use resources
  • Take responsibility for your work
  • Show willingness to acquire new knowledge and experience
  • Inspire creativity in work
  • Exhibit adaptability to different working conditions
  • Have readiness for team work
  • Inspire communication
  • Have awareness of the importance of safety measures at work and the importance of preserving and protecting the environment
  • Inspire the readiness to follow new trends in culinary arts
  • Inspire by a positive attitude towards professional-ethical norms and values

Communication, commercial and administrative tasks

  • Keeping the required records
    • Keep records on the state of food in the kitchen
    • Keep records of prepared and prepared meals
    • Keep inventory records
    • Provide acceptance / surrender
  • Establishing quality communication with associates and guests
    • Solve problems in organizing and realizing jobs
    • Develop business cooperation with superiors, associates and auxiliary staff
    • Advise guests on choice of meals (if needed)


  • Specify records types
  • Describe the procedure for recording prepared and issued dishes
  • Describe the way and the procedure for receiving and handing over shifts
  • List the basic principles of business communication
  • Recognize how to solve a problem in the collective
  • Points to the importance of teamwork
  • Briefly describe ways of responding to complaints and complaints of the guest



  • Apply rules for keeping track of records
  • Identify appropriate and accurate data from the work process
  • Enter the data into the prescribed forms
  • Provide the procedure for receiving / submitting the shifts
  • Use professional terminology
  • Establish correct relations in communication with associates and guests
  • Select a way to overcome misunderstandings in communication
  • Apply ways of responding properly to complaints and complaints of the guest

Quality assurance, safety at work, preserving health and the environment

  • Quality assurance and control of provided services / work
    • Control quality of food
    • Control the process of preparing meals
    • Use inventory, use material, time and energy in accordance with prescribed standards (HACCP and others)
    • Control and evaluate the results of their own work
    • Health and environment protection
  • Apply health, sanitary and hygiene regulations and safety measures at work
    • Keep space and inventory in accordance with existing sanitary-hygiene regulations
    • Apply protective measures at work
    • Dispose of waste material in accordance with regulations
    • Maintain personal hygiene


  • List of quality assurance standards (HACCP, etc.)
  • Describe food quality parameters
  • Explain the importance of rational use of time and energy
  • Recognize the importance of control and assessment of its own work
  • Specify sanitary-hygiene regulations
  • Indicate protective measures at work
  • Explain the impact of disinfection and maintenance of environmental hygiene
  • Explain the basics of environmental protection
  • Briefly describe the method of proper sorting of waste during the process



  • Assess the quality of food
  • Apply Quality Standards (HACCP, etc.)
  • Apply the rules of inventory, material, time, and energy usage
  • Apply prescribed procedures for evaluating, controlling, and evaluating your own work
  • Apply new trends in the culinary arts
  • Apply sanitary-hygiene regulations for space and inventory maintenance
  • Apply protective measures at work
  • Apply instructions on the use of equipment and devices
  • Provide measures of personal hygiene and cleanliness of work space
  • Apply waste disposal rules
  • Apply rules and instructions for the use of disinfectants and maintenance of hygiene

2.4 Poželjni stavovi koje se odnose na zanimanje (Desirable attitudes related to the occupation)

Cook jobs require effective use of working hours and readiness for extended and uneven working hours. For this interest, creativity and adaptability are desirable. It needs to have initiative and independence in the work, organizational skills in the job, responsibility, precision, efficiency and readiness for team work. It is aware of the importance of preserving and protecting the environment and the application of sanitary and health measures. It shows the readiness to apply and acquire new knowledge, learn foreign languages and apply modern technologies.


3.1 Potrebe na tržištu rada (Needs at the labour market)

Cook works in catering facilities and kitchens of various institutions, institutions, factories, etc. There are need at the labour market.


4.1 Članovi ekspertne grupe (Expert group members)

  • Dalibor Krešić, direktor Hotela «Posjedon» Neum;
  • Branislav Timotić, direktor prodaje Hotela «Termag» Jahorina;
  • Senad Halilović, direktor Hotela «Hills» Sarajevo;
  • Denis Fazlić, prof. engleskog jezika i književnosti, stručni savjetnik za Zajedničku jezgru nastavnih planova i programa u Sektoru za stručno obrazovanje i obuku, Agencija za predškolsko, osnovno i srednje obrazovanje BiH;
  • Mirjana Tomić, VKV kuhar specijalista, nastavnica praktične nasatve , Srednjoškolski centar «Petar Kočić» Zvornik;
  • Željka Gavrić, dipl.ecc., nastavnica ekonomske grupe predmeta i praktičen nastave za turističke tehničare, Ugostiteljska i trgovinska škola Doboj;
  • Safet Dajdžić, dipl. turizmolog, nastavnik stručnih predmeta i praktične nastave, Srednja ugostiteljsko-turistička škola Sarajevo;
  • Emir Kauković, dipl.ecc., nastavnik praktične nastave iz turizma i ugostiteljstva, Druga srednja škola Cazin;
  • Milana Krmenjac, turistički tehničar, recepcionerka Hotela Terme San Laktaši;
  • Aida Džaferović, dipl. žurnalista, stručna savjetnica za stručno obrazovanje odraslih, Ministarstvo civilnih poslova BiH;
  • Mr. sc. Viktorija Bešević Čomić, dipl. psiholog, stručni saradnik – psiholog, Federalni zavod za zapošljavanje Sarajevo

4.2 Predlagatelji (Proponents)

Competent education authorities

4.3 Web-stranica na kojoj je odluka o usvajanju standarda zanimanja objavljena

(Web-page of the decision on adoption of the occupational standard)


4.4 Rok do kojeg standard zanimanja treba evaluirati (The deadline by which the OS should be reviewed)

5 years


5.1 Specifična zakonska regulativa za zanimanje (Specific regulations for the occupation)

Legislation and standards (eg HACCP) in the field of catering and food labor

5.2 Rizici i radni uvjeti (Risks and working conditions)

Cook works in specific and often difficult conditions exposed to temperature changes, moisture and evaporation products. Cook often works in shifts, at night, as well as on weekends and holidays. The paper uses kitchen machines, appliances, equipment and utensils of various uses. Work clothes and shoes are used for the job.

5.3 Specifični zahtjevi (Specific requirements)

To practice a cook’s work is a physically healthy and mentally stable person. A sanitary check is required for this occupation.