Cook, First

Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
- Experience: 1 year to less than 2 years
- or equivalent experience
- ** Work setting**:

- Restaurant
- ** Tasks**:

- Co-ordinate special events
- Determine the size of food portions and costs
- Plan menus and estimate food requirements for their realization
- Requisition food and kitchen supplies
- Prepare and cook complete meals or individual dishes and foods
- Prepare dishes for customers with food allergies or intolerances
- Inspect kitchens and food service areas
- Train staff in preparation, cooking and handling of food
- Order supplies and equipment
- Supervise kitchen staff and helpers
- Maintain inventory and records of food, supplies and equipment
- Clean kitchen and work areas
- Organize buffets and banquets
- Manage kitchen operations
- ** Cuisine specialties**:

- Mediterranean cuisine
- ** Work conditions and physical capabilities**:

- Attention to detail
- Fast-paced environment
- Physically demanding
- Repetitive tasks
- Standing for extended periods
- Work under pressure
- ** Personal suitability**:

- Dependability
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
- Time management
- Work Term: Permanent
- Work Language: English
- Hours: 30 hours per week