Cook

• Handles the set up and preparation of the food before the service starts
• Prepares, finishes the dishes during the service and ensures the supply of the dishes during the service (of his domain)
• Arranges and garnishes food on plates or dishes
• Controls the stock of his part and transmits the orders to the sous-chef or head chef
• Controls the quality and freshness of the products
• Clears his department after the service and cleans the workplace and work instruments.
• Participates in work meetings with colleagues and chef(s)
• Makes suggestions for new preparations, dishes or presentations
• Is responsible for the respect of the hygiene rules (HACCP) for his part
• Avoids waste and loss of produce
• Meets environmental commitments

Benefits:

• Tips shared among the kitchen team

• Pleasant lakeside work environment

• Young, dynamic team

• Competitive salary

• Free meal during shifts

• Discounts at our restaurants

• Parking available

• Uniform provided

• Opportunities for advancement

• Diploma of Professional Studies in Cooking
• Very good knowledge of products, recipes, various culinary techniques
• Very good knowledge of conservation, processing, cooking and presentation techniques.
• Experience in a gastronomic restaurant an asset