Cook

NL NS PE NB QC ON MB SK AB BC NT YT NU yes yes yes yes yes yes yes yes yes yes yes NV NV Key Competencies B-3.03.01 ensure operation of equipment according to manufacturers’ specifications B-3.03.02 recognize defective equipment and appliances and report to supervisor B-3.03.03 assemble and disassemble equipment and appliances such as mixers and meat grinder attachments B-3.03.04 store equipment a [...] NL NS PE NB QC ON MB SK AB BC NT YT NU yes yes yes yes yes yes yes yes yes yes yes NV NV Key Competencies C-9.03.01 use tools and equipment such as mortar and pestle, grinders, knives and graters C-9.03.02 prepare and apply methods to herbs and spices according to recipes C-9.03.03 prepare herb and spice-flavoured oils, vinegars, pastes and butters to achieve desired results C-9.03.04 maintain qua [...] NL NS PE NB QC ON MB SK AB BC NT YT NU yes yes yes yes yes yes yes yes yes yes yes NV NV Key Competencies D-13.02.01 select and use tools and equipment such as bowls, whisks and ladles D-13.02.02 calculate ratio of thickening and binding ingredients to achieve desired results D-13.02.03 incorporate thickening and binding ingredients according to recipe specifications Task 14 Prepares soups. [...] NL NS PE NB QC ON MB SK AB BC NT YT NU yes yes yes yes yes yes yes yes yes yes yes NV NV Key Competencies F-19.02.01 select and use tools and equipment such as non-reactive bowl and pan, whisk and timer F-19.02.02 use methods to process eggs such as separating yolks from whites and beating prior to incorporating with other ingredients F-19.02.03 combine egg and other ingredients such as milk, clar [...] NL NS PE NB QC ON MB SK AB BC NT YT NU yes yes yes yes yes yes yes yes yes yes yes NV NV Key Competencies G-21.02.01 select and use equipment for making pasta and dough such as bowls, stand mixers and tables G-21.02.02 combine ingredients in sequence and ratio to achieve pasta and dough consistency and textures G-21.02.03 use pasta-processing machines and tools such as ravioli press, electric past