Languages English

Education Secondary (high) school graduation certificate

Experience 1 year to less than 2 years

Specific Skills

Organize and manage buffets and banquets; Order supplies and equipment; Inspect kitchens and food service areas; Clean kitchen and work areas; Maintain inventory and records of food, supplies and equipment; Prepare and cook complete meals or individual dishes and foods; Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies

Cook Categories First cook; Cook (general); Line cook

Cuisine Specialties Vegetarian; International; Canadian

Additional Skills

Prepare dishes for customers with food allergies or intolerances

Work Setting Restaurant; Bistro

Transportation/Travel Information Public transportation is available

Work Conditions and Physical Capabilities

Fast-paced environment; Work under pressure; Repetitive tasks; Physically demanding; Attention to detail; Standing for extended periods

Work Location Information Relocation costs covered by employer

Personal Suitability

Initiative; Flexibility; Team player; Client focus; Dependability; Judgement; Reliability; Organized