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-Prepare basic components of each dish on our menu using our recipes.
-Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen.
-Ensure that the kitchen, all food prep areas and all food storage areas meet cleaning standards.
-Work with a team of cooks to do portion prep work for other shifts as needed.
-Monitor product freshness and rotate out old product based on schedule provided.
-Stock and manage assigned food stations and ensure quality of food served.
-Inspect and see all food sent from the kitchen and make requisitions for food items and supplies that are needed.
-Ensure sufficient amounts of products are stocked and maintained at line stations.
-Keep proper garnish set up and plate presentation for every dish.
-Ensure proper closure of kitchen by following kitchen closing checklist.
Cuisine Specialties
- Canadian
Types of Meals/Food Prepared
- All meals
Essential Skills
- Working with others
- Problem solving
- Critical thinking
- Continuous learning
- Significant use of memory
Cook Categories
- Third cook
- Second cook
- First cook
- Cook (general)
- Short order cook
- Line cook
Credentials (certificates, licences, memberships, courses, etc.)
- Not required
- Food Safe Certificate
Specific Skills
- Organize and manage buffets and banquets
- Work with minimal supervision
- Prepare and cook full course meals
- Prepare and cook individual dishes and foods
- Prepare dishes for customers with food allergies or intolerances
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
Work Setting
- Restaurant
- Bistro
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Eggs and dairy
- Cereals, grains and pulses
- Bakery goods and desserts
- Meat
- Pasta
- Fish
- Seafood
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