Cook - Jacopo

Gray Collection; Montreal (administrative region); Hybrid; CAD 35,000 - 52,000; Full time

Job summary

Gray Collection in Montreal, QC, is seeking a Cook to support the Sous Chef by preparing ingredients, cooking and plating dishes to high standards.

You will set up the workstation, follow recipes, maintain hygiene, and work under pressure in a fast-paced kitchen. Bilingual French and English communication is preferred.

This role requires teamwork, strong organizational skills, and adherence to safety procedures.

Qualifications

• Diploma or equivalent culinary training.
• Strong teamwork and collaboration.
• Attention to detail.
• Ability to work under pressure in a fast-paced environment.
• Strong organizational skills.
• Good communication in both French and English (spoken and written).

Responsibilities

• Prepare ingredients required for menu items.
• Set up the workstation in preparation for meal service.
• Prepare, cook, and season dishes according to recipes and culinary techniques.
• Plate dishes while maintaining consistent presentation standards.
• Adhere to hygiene and sanitation standards.
• Follow workplace health and safety procedures.
• Perform other kitchen-related duties as required.

Education

Diploma of Vocational Studies (DVS) in Professional Cooking

Job description

The Cook assists the Sous Chef by performing various tasks related to food preparation. Responsibilities include setting up the kitchen, preparing dishes, plating meals, and maintaining the cleanliness of work areas.

RESPONSIBILITIES

• Prepare ingredients required for menu items.
• Set up the workstation in preparation for various meal services.
• Prepare, cook, and season dishes in accordance with recipes and proper culinary techniques.
• Plate dishes while ensuring presentation standards are consistently met.
• Adhere to hygiene and sanitation standards.
• Follow workplace health and safety procedures.
• Perform any other kitchen-related duties as required.

QUALIFICATIONS

• Diploma of Vocational Studies (DVS) in Professional Cooking or other relevant culinary training.
• Strong interest in teamwork and collaboration.
• Attention to detail.
• Ability to work under pressure in a fast-paced environment.
• Strong organizational skills.
• Good communication skills in both French and English, both spoken and written.