COOK (NOC: 63200)

Responsibilities Tasks Operate dishwashers to wash dishes, glassware and flatware Package take-out food Portion and wrap foods Prepare, heat and finish simple food items Serve customers at counters or buffet tables Take customers' orders Clean and sanitize kitchen including work surfaces, cupboards, storage areas, appliances and equipment Receive, unpack and store supplies in refrigerators, freezers, cupboards and other storage areas Remove kitchen garbage and trash Sweep, mop, wash and polish floors Wash, peel and cut vegetables and fruit Credentials Certificates, licences, memberships, and courses  Food Safety Certificate Experience and specialization Equipment and machinery experience Conventional oven Additional information Transportation/travel information Public transportation is available Work conditions and physical capabilities Fast-paced environment Physically demanding Repetitive tasks

Work setting Restaurant Responsibilities Tasks Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders Train staff in preparation, cooking and handling of food Prepare special orders Supervise baking personnel and kitchen staff Train staff Ensure that the quality of products meets established standards Schedule staff Organize and maintain inventory Prepare dishes for customers with food allergies or intolerances Supervision 3-4 people

Work setting Restaurant Remote location Fast food outlet or concession Responsibilities Tasks 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 Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies Inspect kitchens and food service areas Order supplies and equipment Maintain inventory and records of food, supplies and equipment Clean kitchen and work areas Organize and manage buffets and banquets Manage kitchen operations Experience and specialization Cuisine specialties East Indian West Indian