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Committed to preparing, cooking and presenting excellent and fresh food in accordance with the company's recipe.
Ensuring that the food is stored and prepared according to company's standards and food safety guidelines.
Must be flexible and can handle the shortage of ingredients and supplies by substituting ingredients, replace menu items and contact suppliers to request rush deliveries.
Estimate quantity of ingredients and supplies needed on a daily, weekly and monthly basis.
Maintain kitchen in a clean and hygienic condition at all times.
Capable of working in a fast-paced environment and can work long hours.
Commercial cooking experience is preferred
Types of Meals/Food Prepared
- Short orders
- Lunches
- Dinners
- Breakfasts
- Banquets
- All meals
- Full course meals
- Buffet
Essential Skills
- Reading text
- Document use
- Numeracy
- Writing
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Finding information
- Computer use
- Continuous learning
- Significant use of memory
Cook Categories
- Cook (general)
- Short order cook
- Line cook
Credentials (certificates, licences, memberships, courses, etc.)
- Food Safe Certificate
Specific Skills
- Plan menus
- Order supplies and equipment
- Manage kitchen finances
- Manage kitchen operations
- Inspect kitchens and food service areas
- Estimate food requirements and costs
- Ensure quality of food and determine size of food proportions
- 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
Work Setting
- Resort
- Restaurant
- Pub
- Hotel
- Formal dining room
- Fast food outlet
- Cafeteria
- Bistro
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