Passion-driven culinary work awaits an Institutional Cooking Cook with strong food preparation skills and knowledge of culinary techniques.
Working under the executive chef, you will prepare, cook, and process food using straightforward through specialized methods. The position includes ingredient preparation, food assembly, packaging, storage, and quality control. Your work supports standards established within the team.
Key Responsibilities: Prepare and cook food using varied culinary techniques
Process food under the executive chef's guidance
Wash, peel, and cut ingredients for preparation
Assemble and package food items properly
Rotate and store food supplies correctly
Requirements: Professional diploma in institutional cooking
One to two years of restaurant industry experience
Excellent knowledge of culinary techniques
Ability to work collaboratively with quality focus
Autonomy, adaptability, and sense of responsibility
Bring culinary technique, food preparation, and quality-focused teamwork to this Cook role supporting the executive chef.

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📌 Institutional Cooking Chef (Quebec City)
🏢 Germain Hotels group
📍 Quebec City