Job Description:
The Assistant Cook in Montreal plays a crucial role in supporting chefs and kitchen staff in the daily operations of restaurants, hotels, catering companies, or institutional kitchens. The role involves preparing ingredients, measuring and combining raw materials, assisting in basic cooking procedures, and ensuring timely food production aligned with established recipes and standards.
Key duties include chopping vegetables, marinating meats, preparing stocks and sauces, and managing food plating under supervision. The Assistant Cook is also responsible for maintaining cleanliness and sanitation in the kitchen, ensuring utensils and workstations are sterilized, and monitoring inventory of kitchen supplies. Working under the direct guidance of the head or sous chef, the assistant helps streamline kitchen workflows, improves service speed, and ensures food consistency and safety.
This position is ideal for individuals with a passion for cooking and a desire to grow in the culinary field. The Assistant Cook may have opportunities to take on more responsibilities and progress to higher-level kitchen roles with experience.
Job Requirement:
Education: High school diploma or equivalent required; completion of culinary training or certification is preferred.
Experience: 1–2 years in a commercial kitchen or culinary environment.
Skills:
Basic cooking and food prep skills
Knowledge of kitchen safety and sanitation
Ability to follow recipes and instructions accurately
Good knife handling and measurement skills
Time management and multitasking abilities
Language: Basic to intermediate English or French; bilingual skills are an asset in Montreal.
Other Requirements:
Physically fit to stand for long hours and perform repetitive tasks
Flexible to work in rotating shifts, weekends, or holidays
Detail-oriented and committed to food quality and presentation
Team player with a positive attitude and eagerness to learn
