Work Setting Restaurant

Cuisine Specialties International; Canadian; Japanese cuisine

Cook Categories Cook (general)

Specific Skills

Train staff in preparation, cooking and handling of food; Supervise kitchen staff and helpers; Inspect kitchens and food service areas; Prepare and cook special meals for patients as instructed by dietitian or chef; 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

Experience 1 year to less than 2 years

Education Secondary (high) school graduation certificate

Languages English