cook

Overview

Languages

English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

Experience

5 years or more

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

• Restaurant
• Rural area
• Remote location
• Willing to relocate
• Relocation costs not covered by employer
• Catering firm

Responsibilities

Tasks

• Determine the size of food portions and costs
• Plan menus and estimate food requirements for their realization
• Requisition food and kitchen supplies
• Prepare and cook complete meals or individual dishes and foods
• Prepare dishes for customers with food allergies or intolerances
• Inspect kitchens and food service areas
• Train staff in preparation, cooking and handling of food
• Order supplies and equipment
• Supervise kitchen staff and helpers
• Maintain inventory and records of food, supplies and equipment
• Clean kitchen and work areas
• Organize buffets and banquets
• Manage kitchen operations

Experience and specialization

Cuisine specialties

• Japanese cuisine

Additional information

Security and safety

• Criminal record check

Transportation/travel information

• Own transportation

Work conditions and physical capabilities

• Attention to detail
• Fast-paced environment
• Physically demanding
• Repetitive tasks
• Standing for extended periods
• Work under pressure

Personal suitability

• Client focus
• Dependability
• Flexibility
• Initiative
• Judgement
• Organized
• Reliability
• Team player
• Time management

Benefits

Other benefits

• Free parking available