Languages English

Education Secondary (high) school graduation certificate

Experience 1 year to less than 2 years

Specific Skills

Organize and manage buffets and banquets; 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 Line cook

Cuisine Specialties Japanese cuisine; Korean

Work Setting Central food commissary

Work Conditions and Physical Capabilities

Repetitive tasks; Handling heavy loads; Physically demanding; Attention to detail; Standing for extended periods

Personal Suitability

Team player; Dependability; Judgement; Reliability; Organized