Cook

Overview

Languages

English

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Experience

2 years to less than 3 years

On site

Work must be completed at the physical location. There is no option to work remotely.

• Spanish

• Hot
• Cold/refrigerated

• Restaurant

Responsibilities

• Prepare dishes for customers with food allergies or intolerances
• Maintain records of food costs, consumption, sales and inventory
• Create new recipes
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Demonstrate new cooking techniques and new equipment to cooking staff
• Prepare and cook complete meals and specialty foods for events such as banquets
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods

• 3-4 people

Credentials

• Cook Trade Certification
• Food Safety Certificate
• Certified chef de cuisine (CCC)

Experience and specialization

• Caribbean and Latin American cuisine
• Spanish

• Fish and seafood
• Bakery goods and desserts

Additional information

• Public transportation is available

• Attention to detail
• Fast-paced environment
• Physically demanding
• Standing for extended periods
• Work under pressure
• Tight deadlines

• Dependability
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player
• Efficient interpersonal skills