Responsibilities

Tasks

• Plan menus and estimate food requirements for their realization
• Requisition food and kitchen supplies
• 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
• Inspect kitchens and food service areas
• Train staff in preparation, cooking and handling of food
• Supervise kitchen staff and helpers
• Clean kitchen and work areas

• Cooks prepare and cook a wide variety of foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, educational institutions and other establishments. They are also employed aboard ships and at construction and logging campsites. Apprentices are also included in this unit group.

  • Prepare and cook complete meals or individual dishes and foods
  • Prepare and cook special meals for patients as instructed by dietitian or chef
  • Schedule and supervise kitchen helpers
  • Oversee kitchen operations
  • 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 and costs, and monitor and order supplies
  • May hire and train kitchen staff.

Credentials

Certificates, licences, memberships, and courses 

• Safe Food Handling certificate

Experience and specialization

Cuisine specialties

• Italian cuisine
• Mexican
• East Indian
• West Indian
• Halal

Additional information

Security and safety

• Criminal record check

Work conditions and physical capabilities

• Handling heavy loads
• Physically demanding
• Work under pressure

Personal suitability

• Dependability
• Excellent oral communication
• Flexibility
• Initiative
• Judgement
• Organized
• Reliability
• Team player
• Time management