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 Qualified Cooking or other relevant culinary training.
Solid interest in teamwork and collaboration.
Attention to detail.
Ability to work under pressure in a fast-paced environment.
Strong organizational skills.
Positive communication skills in both French and English, both spoken and written.

📌 Cook Auberge Du Vieux Port Montreal
🏢 Gray Collection
📍 Montreal