Languages English

Education

Secondary (high) school graduation certificateor equivalent experience

Experience 3 years to less than 5 years

Specific Skills

Organize and manage buffets and banquets; Order supplies and equipment; Manage kitchen operations; 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 Cook (general)

Cuisine Specialties Mexican

Work Setting Restaurant

Work Conditions and Physical Capabilities

Fast-paced environment; Work under pressure; Repetitive tasks; Handling heavy loads; Physically demanding; Attention to detail; Standing for extended periods; Overtime required

Personal Suitability

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