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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