Job Order Detail

Description

Responsibilities:
    Prepare and cook complete meals or individual dishes and foods
    Prepare dishes for customers with food allergies or intolerances
    Prepare and cook special meals for patients as instructed by dietitian or chef
    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
    Order supplies and equipment
    Supervise kitchen staff and helpers
    Maintain inventory and records of food, supplies and equipment
    Clean kitchen and work areas
    Organize and manage buffets and banquets
    Manage kitchen operations

Minimum Requirements
    Education: Secondary (high) School Graduation
    Language: English
    Experience: 2 years to less than 3 years as a cook in restaurant setting

Specific Skills
    Canadian/Italian/Indian/Chinese/Japanese/Vietnamese cuisine
    Prepare dishes for customers with food allergies or intolerances
    Demonstrate new cooking techniques to cooking staff (chef, sous-chef)
    Instruct cooks in preparation, cooking, garnishing and presentation of food (chef, sous-chef)

Work Conditions and Physical Capabilities:
    Fast-paced environment
    Physically demanding

Personal Suitability:
    Dependability
    Team player