Main duties

• 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.

Education

• Completion of secondary school is usually required.
• Completion of a three-year apprenticeship program for cooks or completion of college or other program in cooking or food safety or several years of commercial cooking experience may be required.

Language

• IELTS – 5 minimum.

Experience

• Have at least two years full-time in the past five years.