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PREP COOK 2-3 YR EXP. AVAILABLE DAYS/WEEKENDS

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Job Order #: 5449719

NOC: 6242
Employer Name:
Original Joe's Restaurant & Bar
Wage/Salary Info:
Based on EXP.
Posted Date:
30-Jun-2015
Location:
MOOSE JAW
 
# of Positions:
1
Employment Terms:
Full/Part Time
Experience:
1-2 Years
Apply By:
14-Jul-2015
How to Apply?:
This job is no longer taking applications

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Employer Name:
Original Joe's Restaurant & Bar
Contact Name:
Ben Cleniuk
Contact Phone:
306-972-0202
Contact Fax:
306-972-0222
Contact Email:
km.moosejaw@originaljoes.ca


Description

(Line) Set up duties:
Prep Cooks are required to assist in the set up of the kitchen of the restaurant for the days business.  This will include ensuring that there is an adequate supply of ready to use product (in the appropriate inserts or containers) available for the line cooks at opening time.  Setting out the proper utensils is a part of this readiness. Other aspects of this function include: setting up the line with ingredients, readying the plating area and the pickup counter, wiping down any areas that may require it, providing a ready supply of garnish and service items etc.

Receiving stock:    Bakery, dairy, dry goods, cooler and freezer items are shipped into the restaurants almost daily.  These items need to be checked for quality, quantity, and condition.  Proper storage after receiving is very important, and in a timely fashion. This may include rotating stock in storage areas, or stocking and organizing the walk-in cooler/freezer on a daily basis.  Placing the invoices and packing slips in the appropriate location afterwards completes the job.
Cleaning tasks:     Following a proper clean as you go drill is a requirement.  (Sweeping and mopping floors, washing pots & pans, cleaning all work surfaces, wiping down stainless surfaces etc.) Learn and demonstrate proper use of sani buckets, and other food safety procedures.

Equipment use:    Knowing the proper tools for each task.  Maintaining preparation equipment at peak operating status: (sharpening knives, electric slicer, clean cutting boards, portion containers, baking sheets, stock pots and utensils such as whips, mashers, mixer and food processor attachments, as well as the dishwasher.)
Cleaning tasks:     Following a proper clean as you go drill is a requirement.  (Sweeping and mopping floors, washing pots & pans, cleaning all work surfaces, wiping down stainless surfaces etc.) Learn and demonstrate proper use of sani buckets, and other food safety procedures.

 

Skills and Abilities

Types of Meals/Food Prepared
 - All meals
Essential Skills
 - Reading text
 - Writing
 - Oral communication
 - Working with others
 - Problem solving
 - Decision making
 - Critical thinking
 - Job task planning and organizing
 - Finding information
 - Continuous learning
 - Significant use of memory
Transportation/Travel Information
 - Own transportation
 - Own vehicle
Cook Categories
 - Cook (general)
 - Line cook
Credentials (certificates, licences, memberships, courses, etc.)
 - Not required
 - Food Safe Certificate
Specific Skills
 - Train staff in preparation, cooking and handling of food
 - Inspect kitchens and food service areas
 - Ensure quality of food and determine size of food proportions
 - Work with minimal supervision
 - Prepare and cook full course meals
 - Prepare and cook individual dishes and foods
 - Prepare and cook special meals for patients as instructed by dietitian or chef
 - Prepare dishes for customers with food allergies or intolerances
 - Work with specialized cooking equipment (deep fryer, etc.)
 - Clean kitchen and work areas
 - Wash dishes
Work Setting
 - Restaurant
 - Pub
Food Preparation Specializations
 - Vegetables, fruits, nuts and mushrooms
 - Stocks, soups and sauces
 - Poultry
 - Eggs and dairy
 - Cold kitchen (salads, appetizers, sandwiches)
 - Cereals, grains and pulses
 - Bakery goods and desserts
 - Hors d'oeuvres
 - Meat
 - Pasta
 - Fish
 - Seafood
 - Pizza
Security and Safety
 - Bondable

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