Cuisine Specialties

Vegetarian; East Indian; West Indian; South Indian

Cook Categories Cook (general)

Specific Skills

Train staff in preparation, cooking and handling of food; Supervise kitchen staff and helpers; Organize and manage buffets and banquets; Inspect kitchens and food service areas; Maintain inventory and records of food, supplies and equipment; Prepare and cook complete meals or individual dishes and foods; Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies

Experience 7 months to less than 1 year

Education Secondary (high) school graduation certificate

Languages English