Full-Time Second cook (PM)
Job Description
Languages
English
Education
Completion of college/CEGEP/vocational or technical training
.
Credentials (certificates, licences, memberships, courses, etc.)
Not applicable; Not required
.
Experience
2 years to less than 3 years
.
Cook Categories
Second cook; Cook (general); Line cook
.
Work Setting
Restaurant; Hotel
.
Food Preparation Specializations
Stocks, soups and sauces; Eggs and dairy; Cold kitchen (salads, appetizers, sandwiches); Vegetables, fruits, nuts and mushrooms; Hors d’oeuvres; Meat; Poultry; Pasta; Fish; Seafood
.
Types of Meals/Food Prepared
Breakfasts; Lunches; Dinners; Buffet
.
Specific Skills
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
.
Essential Skills
Reading text; Numeracy; Communication; Working with others; Problem solving; Decision making; Critical thinking; Continuous learning
.
Other Information
Please note “Cook II” in subject line of email.