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PRIMARY RESPONSIBILITIES - prepare food for each meal as outlined on the menu, utilizing the standardized recipes. The individual is responsible for ensuring that the food is prepared in the proper manner and presented in a appetizing appearance. Preparation in a commercial kitchen (experience required)
-All dietary functions are preformed in a clean,sanitary manner according to regulation.
-Clean cooking area and equipment,load,operate and empty dishwasher.
-the ability to speak,read,and write English,follow oral and written direction do arithmetic calculations for quantity control.
Cuisine Specialties
- Canadian
Types of Meals/Food Prepared
- All meals
Essential Skills
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
Cook Categories
- Cook (general)
Credentials (certificates, licences, memberships, courses, etc.)
- Food Safe Certificate
Specific Skills
- Supervise kitchen staff and helpers
- Inspect kitchens and food service areas
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare and cook full course meals
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
- Wash dishes
Work Setting
- Formal dining room
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Poultry
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Bakery goods and desserts
- Meat
- Pasta
- Fish
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