Duties & Responsibilities:

• Prepare and cook complete meals or individual dishes and foods.
• Prepare dishes for customers with food allergies or intolerances.
• Supervise kitchen staff and helpers.
• Oversee kitchen operations and inspect food service areas.
• Maintain inventory and records of food, supplies and equipment
• May set up and oversee buffets
• May clean kitchen and work area
• May plan menus, determine size of food portions, estimate food requirements & costs, and monitor & order supplies.
• May hire and train kitchen staff.

Employment Requirements:

• French Language Test (TCF)
• Completion of secondary school is usually required.
• Completion of a three-year apprenticeship program for cooks or completion of college or other program in cooking or food safety or several years of commercial cooking experience may be required.
• Trade certification is available, but voluntary, in all provinces and territories.
• Red Seal endorsement is also available to qualified cooks upon successful completion of the interprovincial Red Seal examination.