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Cook: NOC 6322
Cooks prepare and cook a wide variety of foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, educational institutions and other establishments.
Completion of a three-year apprenticeship program for cooks or Completion of college or other program in cooking or food safety or Several years of commercial cooking experience may be required.
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Cuisine Specialties
- East Indian
Cook Categories
- Cook (general)
Specific Skills
- Train staff in preparation, cooking and handling of food
- Supervise kitchen staff and helpers
- Schedule staff
- Plan menus
- Organize and manage buffets and banquets
- Order supplies and equipment
- Manage kitchen finances
- Manage kitchen operations
- Maintain inventory and records of food, supplies and equipment
- Prepare and cook full course meals
- Prepare and cook individual dishes and foods
- Clean kitchen and work areas