Skills Requirements

Education: Not required

Credentials (certificates, licences, memberships, courses, etc.): Not applicable

Experience: Will train

Languages: Speak English, Read English, Write English

Cook Categories: Cook (general), Short order cook, Line cook

Work Setting: Restaurant

Cuisine Specialties: Canadian

Food Preparation Specializations: Bakery goods and desserts, 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: Short orders, Breakfasts, Lunches, Dinners, Banquets, Buffet, All meals, Full course meals

Specific Skills: 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, Inspect kitchens and food service areas, Order supplies and equipment, Maintain inventory and records of food, supplies and equipment, Work with specialized cooking equipment (deep fryer, etc.), Clean kitchen and work areas, Wash dishes

Work Location Information: Rural community, Willing to relocate

Transportation/Travel Information: Public transportation is not available

Essential Skills: Reading text, Document use, Numeracy, Writing, Oral communication, Working with others, Problem solving, Decision making, Critical thinking, Job task planning and organizing, Significant use of memory, Finding information, Continuous learning