First Cook

Unionized:After 90 working shifts

Responsibilities:

• Prepare and cook dishes following the Chinese menus and recipes as per flight requirements
• Control and maintain temperature of foods while cooking, meat cutting, and portioning
• Ensure high standards in taste, preparation, and consistency to meet company standards
• Ensure all work stations are stocked and prepped for shifts
• Calculate high volume food quantities based on recipe specifications
• Operate in compliance with the Occupational Health and Safety Act
• Must be flexible with work schedule and hours and adapt to schedule changes to accommodate operational requirements
• Maintain a safe and sanitary work station
• Other related duties within the cooking area

Qualifications

• Must have a post-secondary education or 1 year of formal training from a certified culinary institute
• Red Seal certification would be an asset
• Minimum 1-4 years’ experience in a high volume cooking and preparation Chinese A La Carte Restaurant
• Cantonese, Taiwanese, Shanghai Cuisine experience would be an asset
• Must have basic knowledge of food handling procedures, Food Handler Certificate
• HACCP processes and procedures is an asset
• Ability to read and write in English
• Ability to Multi-task