Cooks

Meal Preparation: Prepare and cook complete meals or individual dishes and foods according to menu standards.

Kitchen Management: Schedule and supervise kitchen helpers and junior staff; assist in training.

Inventory & Supplies: Maintain inventory and records of food, supplies, and equipment; order kitchen supplies as needed.

Safety & Sanitation: Clean kitchen and work areas to meet provincial health and safety regulations.

Quality Control: Ensure the portion size, plating, and quality of food meet hotel standards.

Menu Input: Occasionally assist in planning menus and determining food requirements and costs.