Key Responsibilities:
♦ Prepares, cooks and presents high quality dishes within the specialty section
♦ Assists the head chef and cook when required in creating menu items, recipes and developing dishes
♦ Prepares raw items for the assembling and cooking activity
♦ Serves food on the patient food and canteen assembly line
♦ Carries out any other duties requested by the chief cook and cook
Job Requirements:
♦ B.T. in Hotel Management with 3 to 6 months on the job training
Or Completion of intermediate education with 3 years related experience in a hotel or hospital environment
♦ Creative and great attention to details
♦ Good communication skills and team work spirit
♦ Excellent understanding and application of hygiene standards
♦ Simple job knowledge of English or French
