/Job Description/g Our Cooks show inspired quality in all of their work.

Their passion for food and cooking is infectious and they have a desire to serve the best every time.

Cleanliness is maintained throughout service and they gladly honour guest special requests.

The day to day: Perform delegated tasks from Sous Chef, Chef and/or General Manager Day to day food preparation of the event space according to O&B; standards Follow recipes, portion controls and presentation specification as set by the restaurant Maintain a prep list of station duties Follow the FIFO method to maximize freshness Assist in food inventory and control Assist in properly receiving and storing delivered items Clean food prep areas, equipment, utensils and strictly adhere to sanitation, food safety,



and hygiene guidelines Strictly adhere to WHMIS and MSDS guidelines Other duties or responsibilities as assigned or required Qualifications 1–2 years of cooking experience in a rapid-paced restaurant, event or catering kitchen Culinary diploma or degree is an asset Solid knife skills and a good understanding of professional cooking techniques Food Handler Certification (or willingness to obtain it) Takes direction well and stays calm, focused and organized under pressure Strong communication skills and a team-first attitude Able to stand for a full shift and lift up to 50 lbs Available evenings, weekends and holidays as needed Legally eligible to work in Canada

📌 Cook - La Plume (Toronto)
🏢 Oliver & Bonacini Restaurants
📍 Toronto