Part-Time Line cook in Oakville
Job Description
Languages
English
Education
Some 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
2 years to less than 3 years
Cook Categories
Second cook; Short order cook; Line cook
Work Setting
Restaurant; Hotel; Pub
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; Meat; Pasta; Fish; 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; 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; Inspect kitchens and food service areas; 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
Reading text; Numeracy; Communication; Working with others; Problem solving; Decision making; Critical thinking; Job task planning and organizing; Significant use of memory; Continuous learning
Other Information
This position requires proven experience. Multiple meal period experience required. Scheduling is based on business needs. Early start is 5am, dinner is till 11pm Please send your resume.
How to Apply
By e-mail: chef@hioakville.com By fax: (905)-842-9281We encourage all candidates who have the right mix of skills, abilities and a passion for excellence to apply. We thank all those who apply but only those selected for further consideration will be contacted.