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Staging is similar to trialling in professional kitchens. Trialling is an activity often used to assess the skills and training of a cooking job candidate. The hiring chef might assess the trial cook's adaptive skills in the new kitchen and how they interact with other staff in the restaurant.
A cook is a professional individual who prepares items for ... the number of jobs for a cook was at 2,403,000. ... the average income for cooks in Canada was around C ...
Assuming a 40-hour workweek and 52 paid weeks per year, the annual gross employment income of an individual earning the minimum wage in Canada is between C$31,200 (in Alberta and Saskatchewan) and C$39,520 (in Nunavut). [4] The following table lists the hourly minimum wages for adult workers in each province and territory of Canada.
The Job Bank is an employment website operated by Employment and Social Development Canada. It provides an online database of job listings in Canada , as well as other employment services and information for recruiters and job seekers, including career planning, resume creation, job matching, and notifications.
Regardless of the education received, most professional kitchens follow the apprenticeship system, and most new cooks will start at a lower-level 2nd or 1st cook position and work their way up. Like many skilled trades, chefs usually go through a formal apprenticeship which includes many years of on-the-job training.
On January 1, 2015, the Government of Canada implemented the Express Entry Immigration system under the Economic Class including the Federal Skilled Worker Program. Under Express Entry, Federal Skilled Workers across 347 eligible occupations who meet minimum entry criteria, submit an expression of interest profile to the Express Entry Pool.
The Canada Job Grant is a skill and trade training program established by the Government of Canada subsequent to the passage of the 2013 federal budget. It will be funded by the Canada Job Fund, a fund transfer from the federal government to provincial and territorial governments, which will be responsible for implementing the program.
A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.