Under the direction of the chef and / or the sous-chef, the cook assists the sous-chef by performing various tasks involved in the preparation of the dishes. In particular, he sets up the kitchen, prepares dishes, assembles the plates and sees to the maintenance of the cleanliness of the workspaces.
ROLE AND RESPONSIBILITIES
Performs the preparation of the ingredients necessary for the preparation of the dishes.
Performs the set-up of the workstation in anticipation of the various departments.
Prepare, cook and season the dishes according to the recipes and applying the appropriate techniques.
Assemble the plate while ensuring compliance with presentation standards.
Maintains food storage and preparation areas.
Applies hygiene and sanitation standards.
Puts into practice occupational health and safety standards.
Communicate in clear, professional and courteous language with other team members;
Develop and maintain positive working relationships with others;
Follow all company policies and procedures;
Maintain the confidentiality of private and confidential information related to his work;
Protect the company's assets;
Report accidents, injuries and unsafe working conditions to the supervisor on duty;
Performs all other tasks necessary for the proper functioning of the kitchen.
Diploma (DEP) in professional cooking from a recognized institution.
A minimum of two years of cooking experience, ideally in the hotel industry.
Experience in supervising staff.
SKILLS, SKILLS AND ABILITIES
Maintain a high level of professionalism at all times;
Have a sense of organization and attention to detail;
Possess excellent interpersonal skills and strong customer service skills;
Availability: day, evening, weekends.
Be able to work long hours standing.
Move, lift, transport, push, pull and place objects weighing less than 15 pounds.
Communicate effectively in writing and orally, in French and English.