Hello everyone.
I'm currently working as a Line 3rd Cook in a restaurant inside a Casino. My job duties that are listed in the job offer are:
1. Follows required methods of preparation ensuring high quality of food and consistent portion sizes.
2. Prepares orders for the restaurants and bars in a timely manner.
3. Sets up stations according to guidelines and standards.
4. Maintains product consistency by following standards, recipes, portion controls and presentation of food prepared as per
culinary and supervisory guidelines.
5. Restocks all items as needed throughout the shift.
6. Assists with the cleaning, sanitation, and organization of the kitchen including coolers and other storage areas.
7. Serves food in the proper size and at the proper temperature.
8. Ensures that all equipment is used in a safe manner at all times.
9. Ensures that wastage is kept to a minimum and recorded.
10. Ensures that all working areas are kept clean and tidy at all times.
11. Adheres to all food service, hospitality and culinary standards, policies, and regulations; including hygiene and cleanliness.
12. Provides courteous and professional service at all times.
13. Performs other duties as assigned.
I would like to ask if I can qualify to apply under NOC 6322 although I don’t match some of the responsibilities such as:
I'm currently working as a Line 3rd Cook in a restaurant inside a Casino. My job duties that are listed in the job offer are:
1. Follows required methods of preparation ensuring high quality of food and consistent portion sizes.
2. Prepares orders for the restaurants and bars in a timely manner.
3. Sets up stations according to guidelines and standards.
4. Maintains product consistency by following standards, recipes, portion controls and presentation of food prepared as per
culinary and supervisory guidelines.
5. Restocks all items as needed throughout the shift.
6. Assists with the cleaning, sanitation, and organization of the kitchen including coolers and other storage areas.
7. Serves food in the proper size and at the proper temperature.
8. Ensures that all equipment is used in a safe manner at all times.
9. Ensures that wastage is kept to a minimum and recorded.
10. Ensures that all working areas are kept clean and tidy at all times.
11. Adheres to all food service, hospitality and culinary standards, policies, and regulations; including hygiene and cleanliness.
12. Provides courteous and professional service at all times.
13. Performs other duties as assigned.
I would like to ask if I can qualify to apply under NOC 6322 although I don’t match some of the responsibilities such as:
- Schedule and supervise kitchen helpers
- Oversee kitchen operations
- May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
- May hire and train kitchen staff