Cook

Work site environment

• Hot
• Cold/refrigerated

Work setting

• Restaurant

Responsibilities

Tasks

• Prepare dishes for customers with food allergies or intolerances
• Maintain records of food costs, consumption, sales and inventory
• Create new recipes
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Demonstrate new cooking techniques and new equipment to cooking staff
• Prepare and cook complete meals and specialty foods for events such as banquets
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods

Supervision

• 3-4 people

Credentials

Certificates, licences, memberships, and courses 

• Cook Trade Certification
• Food Safety Certificate
• Certified chef de cuisine (CCC)

Experience and specialization

Cuisine specialties

• Caribbean and Latin American cuisine
• Spanish

Food specialties

• Fish and seafood
• Bakery goods and desserts

Additional information

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Attention to detail
• Fast-paced environment
• Physically demanding
• Standing for extended periods
• Work under pressure
• Tight deadlines

Personal suitability

• Dependability
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player
• Efficient interpersonal skills