I worked as a cook in a grocery store. I cooked salads, soups, sandwiches and on occasion entrees. However, we had no menus in the traditional sense of restaurants. Instead, every day before opening we plan several dishes to make, prep all the ingredients needed and cooked them before customers arrive. When ready, we put food on display so that our cashier/attendant can portion their orders. No two days of the week has the same dish. Everything is prepared from their basic ingredients, nothing is pre cooked or frozen. Below are my main responsibilities:
I think I fall under NOC 6322 for cook. What do you guys think?
- Prepared and cooked a variety of individual dishes daily from their basic ingredients including salads, soups and sandwiches under time constraint
- Prepared food to order for customers with dietary restrictions, as instructed by the supervising cook
- Planned dishes daily taking into account portion size, food costs and dietary variety
- Maintained an inventory of fresh ingredients daily by employing “first-in first-out” method and ordered supplies from distributors as needed
- Cleaned kitchen, work stations, appliances, equipment and cold room storage daily
- Set up and monitored dishes on display and replenished them as needed
I think I fall under NOC 6322 for cook. What do you guys think?