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NOC: 6322
Line cooks are employed by many restaurants and prepare much of the food that comes out of the kitchen. They work under a head chef or sous chef, and each line cook is typically assigned a particular place on the line, such as the grill, stove or vegetable prep area.
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Requirements
Location: Assiniboia, SK
Hours: 11 AM - 9 PM
Certification: Not Required
Line Cooks perform some or all of the following duties:
- Prepare and cook complete meals or individual dishes and foods
- Prepare and cook special meals for patients as instructed by dietitian or chef
- Schedule and supervise kitchen helpers
- Oversee kitchen operations
- Maintain inventory and records of food, supplies and equipment
- May set up and oversee buffets
- May clean kitchen and work area
- May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
- May hire and train kitchen staff.
Cooks may specialize in preparing and cooking continental cuisine or special dishes.
Experience in commercial cooking is highly desirable.
Cuisine Specialties
- International
- Greek
Types of Meals/Food Prepared
- Lunches
- Dinners
- All meals
Cook Categories
- Line cook
Credentials (certificates, licences, memberships, courses, etc.)
- Not required
Specific Skills
- 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
- 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
- Clean kitchen and work areas
- Wash dishes
Work Setting
- Restaurant
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Poultry
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Meat
- Fish
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