Cook
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Responsibilities Wash, cut and prepare food items designated for cooking. Prepare soups, salads, meats, accompaniments, vegetables, and desserts. Handle both à la carte and Table d’hote menu orders. Maintain sanitation, health, and safety standards in work areas. Measure and mix ingredients required for specific food items being prepared. Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles. Prepare and serve beverages such as coffee, fresh juices and fountain drinks. Verify that prepared food meets requirements for quality and quantity. Clean, stock, and restock workstations and display cases. Portion, arrange, garnish and serve orders to customers at windows, counters, buffet or tables. Qualifications Certificate in Food Production, Catering, or a related field from a recognized and reputable institution. At least two-years work experience in a busy, fast-paced restaurant. Have a valid food handlers’ certificate. Up to date on new cooking trends in the hospitality. go to method of application »