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"Saskatoon East Indian Restaurant Cook"
1. Safe food handling, Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
2. Turn or stir foods to ensure even cooking.
3. Season and cook food according to recipes or personal judgment and experience.
4. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
5. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
6. Portion, arrange, and garnish food, and serve food to waiters or patrons.
7. Regulate temperature of ovens, broilers, grills, and roasters.
8. Substitute for or assist other cooks during emergencies or rush periods.
9. Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
10. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
11. Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage.
12. Carve and trim meats such as beef, veal, and lamb for hot or cold service.
13. Coordinate and supervise work of kitchen staff.
14. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
15. Butcher or cut and bone meat prior to cooking.
16. Bake breads, rolls, cakes, and pastries.
17. Plan and price menu items.
Essential Skills
- Numeracy
- Oral communication
- Working with others
- Problem solving
- Decision making
- Job task planning and organizing
- Significant use of memory
Additional Skills
- Maintain inventory and budgetary controls
Work Setting
- Private sector
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Repetitive tasks
Security and Safety
- Bondable
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