Job Id: 829
sweet Mango ltd
ray_trans4@yahoo.com
November 12, 2022Edmonton
Canada
Full Time
Languages
English
Education
Secondary (high) school graduation certificate
Experience
3 years to less than 5 years
Certificates, licenses, memberships, and courses
Cook Trade Certification
Work setting
Restaurant
Personal suitability
Client focus, Dependability, Flexibility, Initiative, Judgement, Organized, Reliability, Team player
Cook categories
Cook (general)
Screening questions
Are you available for the advertised start date?
Are you currently legally able to work in Canada?
Do you currently reside in proximity to the advertised location?
Do you have previous experience in this field of employment?
What is the highest level of study you have completed?
Cuisine specialties
Cantonese cuisine , Szechuan, Thai
Tasks
Prepare and cook complete meals or individual dishes and foods, Prepare dishes for customers with food allergies or intolerances, Inspect kitchens and food service areas, Clean kitchen and work areas, Manage kitchen operations
Security and safety
Criminal record check
Transportation/travel information
Public transportation is available
Work conditions and physical capabilities
Attention to detail, Fast-paced environment, Physically demanding, Repetitive tasks, Standing for extended periods, Work under pressure
Other benefits
Free parking available, On-site amenities, Paid time off (volunteering or personal days), Parking available
Who can apply to this job?
Only apply to this job if:
If you are not authorized to work in Canada, do not apply. The employer will not respond to your application.
Job reference number
2234977
How-to-apply instructions
until recruited
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Major Duties Cooking vegetarian and non-vegetarian meals, and a variety of snacks Preparing individual dishes and managing all kitchen operations Preparing tailormade dishes for customers with food allergies or intolerances, and patients Defining food recipes, designing meal menus, and deciding food portion sizes Estimating customers’ food requirements, determining input costs, and ordering and monitoring kitchen […]