Full-Time Cook, first
Job Description
Languages
English
Education
Completion of 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
First cook
.
Work Setting
Hotel
.
Cuisine Specialties
Canadian
.
Food Preparation Specializations
Bakery goods and desserts; Stocks, soups and sauces; Eggs and dairy; Cold kitchen (salads, appetizers, sandwiches); Cereals, grains and pulses; Vegetables, fruits, nuts and mushrooms; Hors d’oeuvres; Meat; Poultry; Pasta; Game; Fish; Seafood; Pizza
.
Types of Meals/Food Prepared
Short orders; Breakfasts; Lunches; Dinners; Banquets; Buffet; Full course meals
.
Specific Skills
Prepare and cook full course meals; Prepare and cook individual dishes and foods; Work with minimal supervision; Prepare dishes for customers with food allergies or intolerances; Inspect kitchens and food service areas; Supervise kitchen staff and helpers; Maintain inventory and records of food, supplies and equipment; Work with specialized cooking equipment (deep fryer, etc.); Clean kitchen and work areas; Organize and manage buffets and banquets
.
Work Location Information
Urban area
.
Transportation/Travel Information
Own transportation; Public transportation is available
.
Essential Skills
Communication; Problem solving; Decision making; Job task planning and organizing; Continuous learning
.