POSITION SUMMARY :
The Cook, in collaboration with the Head Chef, is responsible for planning and coordinating activities related to the preparation and to the cooking of food.
Ensures cooperation of employees and teamwork in the kitchen;
Prepares and cooks meat, vegetables and other foods;
Plans the menus when the Head Chef is absent;
Ensures the optimal use of foodstuffs;
Complies with established food presentation standards;
Follows work practices and uses the designated products and equipment in accordance with existing safety, quality, hygiene and food safety standards;
Respects the dress code as well as hygiene and food-safety standards;
Cleans equipment after each use;
Stocks the refrigerators and maintains records of quantities of foods consumed;
Ensures a clean work environment;
Cleans workstations and kitchen equipment;
Participates in monthly inventory taking and submits orders to suppliers;
Ensures the reception, storage and verification of goods;
Participates, as needed, in the organization of special events in collaboration with management and the Head Chef;
Clears and cleans tables;
Sets tables, brings clean dishes, utensils and other objects to service areas;
Performs and other related tasks.
KEY SKILLS :
Meticulous with an attention to detail;
Stickler for food safety and cleanliness standards;
Able to adapt, has a team spirit;
Focused on customer service;
Sense of responsibility, autonomy, punctuality;
Reliable, manages priorities.
POSITION REQUIREMENTS :
High school diploma;
Diploma (DEP) in professional / institutional cooking;
Three to five years of experience working in hospitality, catering, sales or customer service;
Good command of spoken French and English.
We thank all candidates who will apply, but only those selected for an interview will be contacted.