Job Id: 5569
Hungry Bowl
hungrybowl.ca@gmail.com
Posted Date : March 19, 2024 Expiry Date : Sep 15, 2024Halifax
Canada
Full Time
Job Description – Line Cook
Company: Hungry Bowl Ltd.
Location: Halifax, NS
Wages: $15.20 / hour
No of Positions: 1
NOC Code: 63200 – Line Cook
Employment Groups: Youth, Visible Minorities, Indigenous people, Newcomers to Canada
Terms of Employment: Permanent employment, Full time 35 hours/week
Schedule: Morning, Evening, Day, Weekend
Languages: English
Education: No degree, certificate or diploma
Experience: 1 year to less than 2 years
Responsibilities:
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
Inspect kitchens and food service areas
Order supplies and equipment
Maintain inventory and records of food, supplies and equipment
Manage kitchen operations
Train staff in preparation, cooking and handling of food
Prepare dishes for customers with food allergies or intolerances
Supervise kitchen staff and helpers
Clean kitchen and work areas
Email:
Overview Languages English Education College/CEGEP Experience 2 years to less than 3 years Responsibilities Tasks Calculate and prepare cheques for payroll Calculate fixed assets and depreciation Keep financial records and establish, maintain, and balance various accounts using manual and computerized bookkeeping systems Maintain general ledgers and financial statements Post journal entries Prepare other statistical, […]
We have an Opening for Warehouse Distribution Supervisor (NOC Code 12013) at our Contil Canada Ltd” located at 10 Lightbeam Terrace suite A11 Brampton, Ontario L6Y 6H9. If you have what it takes to succeed in this fast-paced environment, then this is a position for you. Job requirements: Languages: English Education: Secondary (high) school graduation certificate […]
Major Duties and Responsibilities: Cooking Indian vegetarian and non-vegetarian meals, and a variety of snacks Preparing individual dishes and managing all kitchen operations Preparing tailor-made dishes for customers with food allergies or intolerances, and patients Defining food recipes, designing meal menus, and deciding food portion sizes Estimating customers’ food requirements, determining input costs, and ordering […]
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