Job opportunity
Cook
Hotel Saguenay
A cook is a food production employee whose role is to independently prepare the dishes offered on the menu of a food service establishment.
Main responsibilities
Work planning and organization — 15%
Meal preparation and compliance with hygiene and sanitation standards — 85%
Responsibility details
1. Work planning and organization
Analyze and plan the work to be done.
Organize the work area.
Review available stock and ingredients.
Break down and organize the tasks to be completed.
Carry out kitchen prep work.
Maintain inventory of equipment and supplies, where applicable.
Maintain the workstation, tools, and equipment.
Keep the workstation orderly.
Provide special support to team members.
When needed, plan and supervise the work of assistant cooks and dishwashers.
2. Meal preparation and compliance with hygiene and sanitation standards
Prepare recipes.
Prepare food items:
Stocks, sauces, and soups.
Meat- and poultry-based dishes, as well as pasta dishes.
Shellfish- and fish-based dishes.
Vegetable- and fruit-based dishes, as well as basic desserts.
Monitor the quality of prepared dishes.
Plate dishes while taking allergies into account, where applicable.
Identify foods that need to be stored.
Determine the appropriate storage method.
Prepare foods for storage.
Monitor food preservation and storage.
Clean and sanitize.
Apply food hygiene and sanitation rules.
Open and/or close the kitchen according to the standards established by the head chef.
Working conditions
Work may be performed under pressure.
This role may sometimes require working evenings, weekends, or public holidays.
This role requires standing for long hours.
Experience
One to four years of experience in an institutional or commercial kitchen is generally preferred.
Skills and qualifications
Flexibility.
Organizational skills.
Good physical condition.
Ability to analyze and visualize possibilities.
Ability to communicate information clearly and quickly.
Mathematical skills, including quantity and proportion calculations.
Ability to perform several tasks at once (multitasking).
Ability to lift loads up to 22.27 kg.
Knowledge
Knowledge and application of basic health and safety principles, WHMIS, as well as hygiene and sanitation practices.
Knowledge of food allergies.
Basic culinary knowledge.
Knowledge of kitchen terminology.
Abilities
Proficiency in spoken and written French.
Use effective communication strategies or techniques.
Communicate professionally.
Strong ability to concentrate in a noisy and fast-paced environment.
Qualities
Autonomy.
Initiative.
Versatility.
Stress tolerance.
Interests
Tourism.
Food service.
Cooking.
Note:
The masculine form is used in this job description solely for the purpose of simplifying the text.
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Apply on source site Main responsibilities
Work planning and organization — 15%
Meal preparation and compliance with hygiene and sanitation standards — 85%
Responsibility details
1. Work planning and organization
Analyze and plan the work to be done.
Organize the work area.
Review available stock and ingredients.
Break down and organize the tasks to be completed.
Carry out kitchen prep work.
Maintain inventory of equipment and supplies, where applicable.
Maintain the workstation, tools, and equipment.
Keep the workstation orderly.
Provide special support to team members.
When needed, plan and supervise the work of assistant cooks and dishwashers.
2. Meal preparation and compliance with hygiene and sanitation standards
Prepare recipes.
Prepare food items:
Stocks, sauces, and soups.
Meat- and poultry-based dishes, as well as pasta dishes.
Shellfish- and fish-based dishes.
Vegetable- and fruit-based dishes, as well as basic desserts.
Monitor the quality of prepared dishes.
Plate dishes while taking allergies into account, where applicable.
Identify foods that need to be stored.
Determine the appropriate storage method.
Prepare foods for storage.
Monitor food preservation and storage.
Clean and sanitize.
Apply food hygiene and sanitation rules.
Open and/or close the kitchen according to the standards established by the head chef.
Working conditions
Work may be performed under pressure.
This role may sometimes require working evenings, weekends, or public holidays.
This role requires standing for long hours.
Experience
One to four years of experience in an institutional or commercial kitchen is generally preferred.
Skills and qualifications
Flexibility.
Organizational skills.
Good physical condition.
Ability to analyze and visualize possibilities.
Ability to communicate information clearly and quickly.
Mathematical skills, including quantity and proportion calculations.
Ability to perform several tasks at once (multitasking).
Ability to lift loads up to 22.27 kg.
Knowledge
Knowledge and application of basic health and safety principles, WHMIS, as well as hygiene and sanitation practices.
Knowledge of food allergies.
Basic culinary knowledge.
Knowledge of kitchen terminology.
Abilities
Proficiency in spoken and written French.
Use effective communication strategies or techniques.
Communicate professionally.
Strong ability to concentrate in a noisy and fast-paced environment.
Qualities
Autonomy.
Initiative.
Versatility.
Stress tolerance.
Interests
Tourism.
Food service.
Cooking.
Note:
The masculine form is used in this job description solely for the purpose of simplifying the text.
#J-18808-Ljbffr