Line Cook

Job Description

Education: Secondary (high) school graduation certificate Experience: 2 years to less than 3 years or equivalent experience Work setting Restaurant Cook categories Cook (general) Tasks 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 Inspect kitchens and food service areas Supervise kitchen staff and helpers Maintain inventory and records of food, supplies and equipment Clean kitchen and work areas Manage kitchen operations Cuisine specialties Cantonese cuisine South Indian Indonesian Thai International 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 Excellent oral communication Flexibility Initiative Judgement Organized Reliability Team player Work Term: Permanent Work Language: English Hours: 35 to 44 hours per week