Cook - Francophone Mobility Program

Key Responsibilities: Prepare and cook menu items across various kitchen stations. Work efficiently in at least two stations, such as: Garde Manger (cold/salads) Hot line (fryer, grill, pans) Baking/café items (muffins, breads, sandwiches, pies, savory & sweet pastries) Maintain food quality, taste, and presentation standards. Ensure cleanliness and organization of kitchen areas. Follow food safety, sanitation, and hygiene standards. Support kitchen operations during peak service times. Collaborate with the kitchen team to ensure smooth service flow. Requirements Requirements: Minimum 2 years of international cooking experience, ideally in hotels, franchised chains, or western cuisine establishments (past or current). Proven ability to work in multiple cooking stations (minimum two required). Experience with baking café-style items is an asset but not mandatory. Sufficient English communication skills for effective teamwork in the kitchen. Strong knowledge of food safety and hygiene standards. Ability to work under pressure in a fast-paced environment. Team-oriented, reliable, and detail-focused.