Full-Time Cook, second
Job Description
Languages
English
Education
Completion of 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
First cook
.
Work Setting
Hotel; Formal dining room
.
Cuisine Specialties
French
.
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
Dinners; 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; 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; Communication; Working with others; Critical thinking; Job task planning and organizing; Significant use of memory
.