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*Plan, direct & execute food preparation & cooking activities to meet restaurant menu requirements
*Create decorative food dishes that will provide an overall positive presentation
*Assist in the supervision and directing of food service personnel in the preparation, cooking, handling, & storage of food
*Monitor from a team approach, the behavior of food service personnel to ensure compliance with recognized sanitation & safety standards
*Take inventory of supplies on hand and uder the direction of the owner, order food supplies, ingredients, & other consumables on a scheduled basis as determined by menu needs
*Clean & sanitize all food preparation equipment & ensure that it is kept in safe & operable condition
*Provide leadership for continuous improvements of operations, the decrees of turnaround times, & the streamlining of work processes to reduce waste
*Work cooperatively & jointly to provide quality & seamless customer service
*Perform other duties as assigned by the owner
*On-the-job training is usually provided
QUALIFICATIONS
*Completion of formal post-secondary trainging as cook preferred but not mandatory
*Completion of at least one year commercial cooking experience
*Demonstrate ability to follow recognized sanitation methods used in food prep & storage
*Capable of safely operating all hand & power driven equipment, such as slicer & mixer used in prep
*Capable of lifting & moving items weighing up to 20 lbs
Cuisine Specialties
- Canadian
Types of Meals/Food Prepared
- All meals
Essential Skills
- Reading text
- Numeracy
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Continuous learning
- Significant use of memory
Cook Categories
- Cook (general)
- Line cook
Credentials (certificates, licences, memberships, courses, etc.)
- Food Safe Certificate
Specific Skills
- Train staff in preparation, cooking and handling of food
- Supervise kitchen staff and helpers
- 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.)
- Clean kitchen and work areas
- Wash dishes
Work Setting
- Restaurant
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Poultry
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Meat
- Pasta
- Fish
- Seafood
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