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.

📌 Institutional Cooking Chef (Quebec City)
🏢 Germain Hôtels
📍 Quebec City