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Cooks must organize kitchen staff schedules, plan
regular duties such as cleaning, design menus and
make sure cooking activities are coordinated
between cooking staff when preparing meals. Must
be quick when cooking, remember multiple orders
and any special requests, have good communication
skills and be able to multitask, especially when
cooking several things at once.
Must understand proper preparation technique,
memorize certain recipes to ensure consistency,
know how to time dishes when they must be
completed at once, know how to cook in bulk
without generating waste and know how to use
commercial kitchen equipment such as meat slicers,
salamanders (broilers) and steamers.
Requirement
1-2 year experience. Experience in hotels and fine
dining an asset.
Cuisine Specialties
- Canadian
Types of Meals/Food Prepared
- All meals
Essential Skills
- Oral communication
- Working with others
- Job task planning and organizing
- Significant use of memory
Credentials (certificates, licences, memberships, courses, etc.)
- Not required
Specific Skills
- Estimate food requirements and costs
- Ensure quality of food and determine size of food proportions
- Prepare and cook full course meals
- Prepare and cook individual dishes and foods
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
- Wash dishes
Work Setting
- Restaurant
Food Preparation Specializations
- Stocks, soups and sauces
- Poultry
- Cold kitchen (salads, appetizers, sandwiches)
- Pasta
- Pizza
Work Location Information
- Urban area