cook

or equivalent experience

Cook Categories

Second cook

First cook

Cook (general)

Line cook

Credentials (certificates, licences, memberships, courses, etc.)

2nd Period Apprentice

3rd Period Apprentice

Workplace Hazardous Materials Information System (WHMIS) Certificate

Safe Food Handling certificate

Food Safety Certificate

Cook Red Seal Certificate

Cook Trade Certification

Cuisine Specialties

Vegetarian

International

Greek

French

Canadian

Italian cuisine

Additional Skills

Prepare dishes for customers with food allergies or intolerances

Work Setting

Restaurant

Bar

Hotel, motel, resort

Specific Skills

Inspect kitchens and food service areas

Clean kitchen and work areas

Maintain inventory and records of food, supplies and equipment

Prepare and cook complete meals or individual dishes and foods

Transportation/Travel Information

Own transportation

Own vehicle

Valid driver’s licence

Public transportation is not available

Work Conditions and Physical Capabilities

Fast-paced environment

Work under pressure

Attention to detail

Standing for extended periods

Personal Suitability

Initiative

Flexibility

Team player

Excellent oral communication

Client focus

Dependability

Reliability

Organized