Full-Time Cook (Kitchen Supervisor)
Job Description
Languages
English
Education
Completion of high school; Some college/CEGEP/vocational or technical training
.
Credentials (certificates, licences, memberships, courses, etc.)
Food Safe Certificate
.
Experience
5 years or more
.
Cook Categories
First cook; Second cook; Line cook
.
Work Setting
Restaurant; 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; Fish; Seafood; Pizza
.
Types of Meals/Food Prepared
Short orders; Breakfasts; Lunches; Dinners; Banquets; Buffet
.
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; Estimate food requirements and costs; Inspect kitchens and food service areas; Train staff in preparation, cooking and handling of food; 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; Organize and manage buffets and banquets
.
Transportation/Travel Information
Own transportation; Public transportation is available
.
Security and Safety
Bondable
.
Essential Skills
Reading text; Communication; Working with others; Problem solving; Decision making; Job task planning and organizing; Continuous learning
.