Prepare and cook complete meals or individual dishes according to recipes and restaurant standards.
Plan and organize daily food preparation and cooking activities.
Ensure all food is prepared with consistent quality, taste, and presentation.
Prepare ingredients by washing, chopping, marinating, and portioning as required.
Monitor cooking times and temperatures to ensure food is safely prepared.
Assist in developing new menu items and daily specials when requested.
Maintain inventory levels and notify management when supplies need to be reordered.
Inspect food ingredients for freshness and quality.
Follow food safety, sanitation, and workplace health and safety procedures at all times.
Keep kitchen workstations, equipment, and storage areas clean and organized.
Minimize food waste through proper portioning and storage practices.
Assist with receiving and storing deliveries.
Work collaboratively with servers, supervisors, and other kitchen staff to ensure efficient service.
Train or assist junior kitchen staff when required.

Required skills

Previous experience as a cook in a restaurant, hotel, or catering environment is an asset. Knowledge of food preparation techniques, kitchen equipment, and food safety practices. Food Safe or Food Handler Certification is an asset. Ability to work efficiently under pressure in a busy kitchen. Strong organizational and time-management skills. Ability to work flexible shifts, including evenings, weekends, and holidays. Excellent teamwork and communication skills.

Education Requirement

Grade 12