Vacancies:: 1 vacancy
Employment groups:: Visible minorities, Persons with disabilities, Indigenous people, Newcomers to Canada
Terms of employment:: Permanent employment, Full time40 hours/week
Start date:: As soon as possible
Employment conditions: Early morning, Morning, Day, Evening, Weekend, Night, Flexible hours
Job Description
• Ensure freshly cooked food is served to customers
• Prepare food items for the cold case, fresh pack, salad, and hot bars according to order sheets
• Prepare food items according to recipe to ensure quality and consistency of the final product
• Ensure that all prepared items are labeled, dated, covered, and rotated (for cold items)
• Monitor ingredient levels and replenish items in a timely manner
• Provide outstanding customer service; ensure customer needs are met in a timely fashion
• Monitor product quality and freshness and ensure proper follow-up of recipe
• Maintain accurate department signage
• Complete product spoilage and transfer records, as needed
• Follow department procedures for preparing, storing, rotating, and stocking of product
• Maintain a clean and well-organized work area
• Follow and comply with established procedures, including Weights and Measures, health and sanitation, and safe work practices
• Supervise food production workers and staff
• Ensure food preparation is done timely
• Cook food according to special occasions and festivals
Job Requirements:
Languages:: English
Education:: Secondary (high) school graduation certificate
Experience:: 1 year to less than 2 years
Work Conditions and Physical Capabilities:: Fast-paced environment, Physically demanding, Standing for extended periods, Repetitive tasks, Work under pressure, Attention to detail, Overtime required
Personal Suitability:: Organized, Initiative, Client focus, Dependability, Flexibility, Reliability, Team player
Cook Categories:: Cook (general)
Cuisine Specialties:: East Indian, West Indian
Specific Skills:: Prepare and cook complete meals or individual dishes and foods, Prepare and cook special meals for patients as instructed by dietitian or chef, Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies, Inspect kitchens and food service areas, 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, Clean kitchen and work areas, Recruit and hire staff, Organize and manage buffets and banquets, Manage kitchen operations
Work Setting:: Restaurant
How to apply
By email:: 2772164on@gmail.com
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