Cook, first

Overview

Languages

French

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• or equivalent experience

2 years to less than 3 years

On site

Work must be completed at the physical location. There is no option to work remotely.

• Restaurant

• Co-ordinate special events
• Determine the size of food portions and costs
• Plan menus and estimate food requirements for their realization
• Requisition food and kitchen supplies
• Prepare and cook complete meals or individual dishes and foods
• Prepare dishes for customers with food allergies or intolerances
• Inspect kitchens and food service areas
• Train staff in preparation, cooking and handling of food
• Order supplies and equipment
• Supervise kitchen staff and helpers
• Maintain inventory and records of food, supplies and equipment
• Clean kitchen and work areas
• Manage kitchen operations

• Cook Trade Certification
• Safe Food Handling certificate
• Food Safety Certificate

• Sushi preparation techniques
• Japanese cuisine
• International

• Fast-paced environment
• Repetitive tasks
• Standing for extended periods
• Work under pressure

• Dependability
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player
• Time management

• Dental plan
• Disability benefits
• Health care plan
• Paramedical services coverage
• Vision care benefits

• Gratuities
• Group insurance benefits

• Parking available
• Travel insurance