cook, first

Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years Work setting Restaurant Tasks Determine the size of food portions and costs Plan menus and estimate food requirements for their realization Prepare and cook complete meals or individual dishes and foods Train staff in preparation, cooking and handling of food Order supplies and equipment Supervise kitchen staff and helpers Maintain inventory and records of food, supplies and equipment Manage kitchen operations Cuisine specialties Japanese cuisine Korean Work conditions and physical capabilities Attention to detail Fast-paced environment Physically demanding Repetitive tasks Standing for extended periods Work under pressure Personal suitability Client focus Dependability Flexibility Organized Reliability Team player Time management Employment terms options Evening Employment terms options Weekend Work Term: Permanent Work Language: English or French Hours: 30 to 32 hours per week