High-Volume Cook & Prep Specialist

Compass Group Canada; Montreal; In loco; CAD 35.000 - 45.000; Tempo pieno

Descrizione del lavoro

Compass Group Canada in Montreal is seeking a Cook to prepare, pre-cook and cook food to company standards for high-volume operations. The role requires maintaining mise en place and adhering to safety and quality guidelines.

You will label and store products, communicate with departments, report equipment issues, and work both independently and as part of a team. A food safety certificate and formal culinary training are preferred.

Competenze

• Proven cooking experience in restaurant or prep cook role.
• Food Safety Certification is required.
• Certificate from a recognized cooking school.
• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry’s best practices.

Mansioni

• Prepare, pre-cook and/or cook food products as directed.
• Prepare "mise en place" (setting in place of foods, garnishes, sauces, dishes, cutlery, etc) and other products for high volume production.
• Clean kitchen equipment after use according to health and safety policies and procedures.
• Label, date, store and rotate food and beverage products in appropriate storage areas.
• Communicate effectively with all appropriate operational departments.
• Reports needed maintenance, faulty equipment or accidents to the supervisor immediately.
• Perform other duties as assigned or directed.

Conoscenze

Cooking experience

Communication skills

Teamwork

Independent work

Industry best practices

Physical ability

Formazione

Food Safety Certification

Certificate from recognized cooking school

Descrizione del lavoro

Compass Group Canada in Montreal is seeking a Cook to prepare, pre-cook and cook food to company standards for high-volume operations. The role requires maintaining mise en place and adhering to safety and quality guidelines.

You will label and store products, communicate with departments, report equipment issues, and work both independently and as part of a team. A food safety certificate and formal culinary training are preferred.