cook, ethnic foods

Education: Secondary (high) school graduation certificateExperience: 3 years to less than 5 yearsWork settingRestaurantTasksPrepare and cook complete meals or individual dishes and foodsPrepare and cook special meals for patients as instructed by dietitian or chefInspect kitchens and food service areasTrain staff in preparation, cooking and handling of foodOrder supplies and equipmentSupervise kitchen staff and helpersMaintain inventory and records of food, supplies and equipmentClean kitchen and work areasManage kitchen operationsSupervisionCook (general)Cuisine specialtiesJapanese cuisineWork conditions and physical capabilitiesAttention to detailFast-paced environmentStanding for extended periodsWork under pressurePersonal suitabilityClient focusDependabilityExcellent oral communicationFlexibilityInitiativeJudgementOrganizedReliabilityTeam playerFinancial benefitsGratuitiesWork Term: PermanentWork Language: EnglishHours: 30 to 40 hours per week