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Naval Reserves: Cook

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Job Order #: 5668092

Employer Name:
HMCS Queen
Wage/Salary Info:
96.06 / full day starting
Posted Date:
# of Positions:
Employment Terms:
Full/Part Time
Length of Employment:
Grade 11
No Experience
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Employer Name:
HMCS Queen

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HMCS QUEEN is Reginas Naval Reserve Division, offering part-time and full time employment as part of the Royal Canadian Navy. We are an excellent opportunity for students looking to supplement their income during the school year where we work one night/week and one Saturday/month, September-April. We then offer full time employment during the summer months, May-August. There is also no minimum obligation of service to the Naval Reserve.

Cooks prepare nutritious food items and meals for Forces members and National Defence employees.

Their responsibilities are to:
    Operate, clean, and maintain food services equipment and facilities
    Manage food safety
    Assist in the handling and control of food and non-food supplies
    Practice workplace health and safety procedures
    Prepare and serve meals that range from cafeteria-style menu items to formal multi-course meals for nation or international military and civilian dignitaries

Minimum Requirements to submit online application:
    Be 16-56 years of age (parental consent required under 18)
    Be a Canadian Citizen
    Must have completed grade 11 high school education with minimum of grade 11 math


Skills and Abilities

Types of Meals/Food Prepared
 - All meals
Essential Skills
 - Significant use of memory
 - Continuous learning
 - Computer use
 - Finding information
 - Job task planning and organizing
 - Critical thinking
 - Decision making
 - Problem solving
 - Working with others
 - Oral communication
 - Writing
 - Numeracy
 - Document use
 - Reading text
Cook Categories
 - Cook (general)
Credentials (certificates, licences, memberships, courses, etc.)
 - Not required
Specific Skills
 - Wash dishes
 - Clean kitchen and work areas
 - Work with specialized cooking equipment (deep fryer, etc.)
 - Prepare dishes for customers with food allergies or intolerances
 - Prepare and cook individual dishes and foods
 - Prepare and cook full course meals
 - Ensure quality of food and determine size of food proportions
 - Estimate food requirements and costs
 - Inspect kitchens and food service areas
 - Maintain inventory and records of food, supplies and equipment
 - Manage kitchen operations
 - Organize and manage buffets and banquets
 - Plan menus
 - Recruit and hire staff
 - Supervise kitchen staff and helpers


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