Job Description

• Education: Secondary (high) school graduation certificate
• Experience: 1 year to less than 2 years

Work setting

Restaurant

Cook categories

Cook (general)

Tasks

Prepare and cook complete meals or individual dishes and foods Prepare dishes for customers with food allergies or intolerances Prepare and cook special meals for patients as instructed by dietitian or chef Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies 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 Recruit and hire staff Organize and manage buffets and banquets Manage kitchen operations

Cuisine specialties

International

Work conditions and physical capabilities

Attention to detail Fast-paced environment Handling heavy loads Overtime required Physically demanding Repetitive tasks Standing for extended periods Work under pressure

Personal suitability

Client focus Dependability Excellent oral communication Flexibility Initiative Judgement Organized Reliability Team player

Health benefits

Health care plan Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week