Cook - Toronto, Canada - Shiplake Properties
Description
Job Summary:
The Cook I, under the direction Director of F&B or Sous Chef, is responsible to oversee the preparation, cooking, and presentation of meals in compliance with the health and safety regulations by ensuring to all sanitary and safe food handling guidelines at all times.
Responsibilities:
- Prepare menu items according to the menu.
- Prepare and cook food according to predetermined requirements, palatability and appetizing appearance.
- Inspects and testes food for quality
- Garnishes food in an appealing manner.
- Follows production sheets accurately.
- Accurately portions and serves food to residents
- Provide input into menu planning
- Coordinate work routines with other cooks to ensure smooth operation
- Assist in ordering food supplies
- Complies with sanitary regulations in food preparation process
- Maintains production areas, store rooms and refrigeration areas in a clean and organized condition
- Maintains close communication and works cooperatively with Executive Chef, the rest of the administrative team and coworkers to ensure consistency of services and the highest quality of operation
- Cleans and sanitizes work area according to cleaning schedule.
- Other duties as assigned
Skills/Qualifications:
- Culinary degree, some culinary training, or equally related experience preferred
- Minimum 2 years proven institutional cooking experience
- Food Handlers certified preferred
Physical Demands:
Ability to perform the following:
carrying or lifting items up to 50 pounds, moving about the restaurant, handling food objects, pots, pans, plates, trays, glasses etc, Considerable bending, stooping and kneeling is required.
Working Condition:
Shift work, including weekend and holiday
Exposed to heat, humidity and food waste
DFP
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