line cook

Education: Secondary (high) school graduation certificate
Experience: 1 year to less than 2 years
or equivalent experience
Work setting
Restaurant
Rural area
Cafeteria
Retail service establishment
Tasks
Determine the size of food portions and costs
Plan menus and estimate food requirements for their realization
Requisition food and kitchen supplies
Prepare and cook complete meals or individual dishes and foods
Prepare dishes for customers with food allergies or intolerances
Prepare and cook special meals for patients as instructed by dietitian or chef
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
Manage kitchen operations
Work conditions and physical capabilities
Attention to detail
Fast-paced environment
Handling heavy loads
Overtime required
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
Time management
Health benefits
Dental plan
Disability benefits
Health care plan
Paramedical services coverage
Vision care benefits
Work Term: Temporary
Work Language: English
Hours: 40 hours per week