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Prepare and cook full course meals; Prepare and cook individual dishes and foods; Plan menus; 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; Work with specialized cooking equipment (deep fryer, etc.); Organize and manage buffets and banquets; Manage kitchen operations
Cuisine Specialties
- East Indian
Types of Meals/Food Prepared
- All meals
Essential Skills
- Reading text
- Document use
- Oral communication
- Working with others
- Problem solving
- Critical thinking
- Job task planning and organizing
Transportation/Travel Information
- Own transportation
Cook Categories
- Cook (general)
Credentials (certificates, licences, memberships, courses, etc.)
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Food Safe Certificate
Specific Skills
- Train staff in preparation, cooking and handling of food
- Supervise kitchen staff and helpers
- Schedule staff
- Recruit and hire staff
- Plan menus
- Organize and manage buffets and banquets
- Order supplies and equipment
- Manage kitchen operations
- Maintain inventory and records of food, supplies and equipment
- Inspect kitchens and food service areas
- Estimate food requirements and costs
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare and cook full course meals
- Prepare and cook individual dishes and foods
- Prepare dishes for customers with food allergies or intolerances
- Work with specialized cooking equipment (deep fryer, etc.)
Work Setting
- Restaurant
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Poultry
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Cereals, grains and pulses
- Meat
- Fish
- Seafood
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