Part-Time Cook, first (with experience)
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
.
Experience
2 years to less than 3 years
.
Cook Categories
Line cook
.
Work Setting
Hotel
.
Cuisine Specialties
Canadian
.
Food Preparation Specializations
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; Fish; Seafood; Pizza
.
Types of Meals/Food Prepared
Breakfasts; Lunches; Dinners; Banquets; Buffet; All meals; Full course meals
.
Specific Skills
Prepare and cook full course meals; Prepare and cook individual dishes and foods; Prepare and cook special meals for patients as instructed by dietitian or chef; Ensure quality of food and determine size of food proportions; Work with minimal supervision; Prepare dishes for customers with food allergies or intolerances; Work with specialized cooking equipment (deep fryer, etc.); Clean kitchen and work areas; Wash dishes
.
Transportation/Travel Information
Own transportation
.
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; Finding information; Continuous learning
.
Other Information
Willing to be flexible and work with other F & B staff. Must be able to work in a fast paced environment, working weekends, stat. holidays, evenings. Requires flexibility.