line cook

Education: Secondary (high) school graduation certificateExperience: 2 years to less than 3 yearsWork settingRestaurantTasksPrepare and cook complete meals or individual dishes and foodsTrain staff in preparation, cooking and handling of foodSupervise kitchen staff and helpersMaintain inventory and records of food, supplies and equipmentClean kitchen and work areasOrganize buffets and banquetsManage kitchen operationsCuisine specialtiesSouth IndianEast IndianWest IndianWork conditions and physical capabilitiesAttention to detailFast-paced environmentHandling heavy loadsRepetitive tasksStanding for extended periodsWork under pressurePersonal suitabilityDependabilityFlexibilityOrganizedReliabilityTeam playerOther benefitsOther benefitsWork Term: PermanentWork Language: EnglishHours: 40 hours per week