Part-Time Line cook
Job Description
Languages
English
Education
Completion of high school; Some college/CEGEP/vocational or technical training; Completion of college/CEGEP/vocational or technical training
.
Credentials (certificates, licences, memberships, courses, etc.)
Food Safe Certificate; Workplace Hazardous Materials Information System (WHMIS) Certificate
.
Experience
1 year to less than 2 years
.
Cook Categories
Line cook
.
Work Setting
Restaurant; Pub
.
Cuisine Specialties
Canadian
.
Food Preparation Specializations
Stocks, soups and sauces; Eggs and dairy; Cold kitchen (salads, appetizers, sandwiches); Vegetables, fruits, nuts and mushrooms; Hors d’oeuvres; Meat; Poultry; Pasta; Fish; Seafood; Pizza
.
Types of Meals/Food Prepared
Short orders; Breakfasts; Lunches; Dinners; Banquets; Buffet; All meals; Full course meals
.
Specific Skills
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; Maintain inventory and records of food, supplies and equipment; Work with specialized cooking equipment (deep fryer, etc.); Clean kitchen and work areas; Wash dishes
.
Work Location Information
Work in employer’s/client’s home; Urban area
.
Transportation/Travel Information
Own transportation; Public transportation is not available
.
Essential Skills
Reading text; Numeracy; Writing; Communication; Working with others; Problem solving; Decision making; Critical thinking; Job task planning and organizing; Significant use of memory; Continuous learning
.