Full-Time Cook
Job Description
Languages
English
Education
Completion of high school; Some college/CEGEP/vocational or technical training
.
Credentials (certificates, licences, memberships, courses, etc.)
Cook Trade Certification; Food Safe Certificate; Workplace Hazardous Materials Information System (WHMIS) Certificate
.
Experience
3 years to less than 5 years
.
Cook Categories
Cook (general); Short order cook; Line cook
.
Work Setting
Restaurant; Formal dining room; Central food commissary; Catering firm; Bistro
.
Cuisine Specialties
Japanese
.
Food Preparation Specializations
Bakery goods and desserts; Stocks, soups and sauces; Eggs and dairy; Cold kitchen (salads, appetizers, sandwiches); Vegetables, fruits, nuts and mushrooms; Hors d’oeuvres; Meat; Poultry; Fish; Seafood
.
Types of Meals/Food Prepared
Short orders; Lunches; Dinners; Banquets; Buffet; All meals; Full course meals
.
Specific Skills
Prepare and cook full course meals; Prepare and cook individual dishes and foods; Ensure quality of food and determine size of food proportions; Work with minimal supervision; Prepare dishes for customers with food allergies or intolerances; Inspect kitchens and food service areas; Order supplies and equipment; Work with specialized cooking equipment (deep fryer, etc.); Clean kitchen and work areas; Wash dishes
.
Work Location Information
Urban area
.
Transportation/Travel Information
Public transportation is available
.
Security and Safety
Criminal record check
.
Essential Skills
Reading text; Document use; Numeracy; Writing; Communication; Working with others; Problem solving; Job task planning and organizing; Computer use; Continuous learning
.
Other Information
Must be licensed from a recognized reputable Japanese cuisine program.