Prepare and cook complete meals or individual dishes and foods 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 Supervise kitchen staff and helpers Maintain inventory and records of food, supplies and equipment Clean kitchen and work areas
Work conditions and physical capabilities
Attention to detail Fast-paced environment Repetitive tasks Standing for extended periods Work under pressure
Personal suitability
Client focus Dependability Initiative Organized Reliability Team player Work Term: Permanent Work Language: English or French Hours: 35 to 40 hours per week
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