Performance criteria

• Compliance with occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• Proper operation of cooking equipment and other appliances
• Punctuality

Tasks

• Put on hairnet, beard net as needed, and wash hands.
• Upon arrival, unlock the doors to the kitchen, dining room, cellar, cold room, etc.
• Turn on cooking equipment and the various appliances ( hot food table, chafing dish, catering cart, coffee machine, hot plate, toaster, etc.).
• Check refrigerator and freezer temperatures, record them on the designated sheet and notify the person in charge in the event of a problem.
• Turn on the dishwasher.
• Fill sinks or basins with soapy water.
• Before leaving, make sure that all the heating elements have been shut off, the refrigerator temperature is correct, no faucets are dripping, and everything is clean; draw the kitchen curtains during the summer; lock the doors; return the keys to the security guard if applicable, etc.

Performance criteria

• Compliance with occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• Quick execution
• Proper application of work techniques
• Concern for avoiding waste
• Good organizational skills
• Demonstration of ability to work in a team

Tasks

• Read the menu plan for breakfasts, lunches, suppers and snacks.
• Find out any specific instructions for that day: telephone the institution’s emergency services, find out about changes to the menu, etc.
• Make sure there is a sufficient quantity of clean carts and trays on hand.
• Place plates, glasses and cups in designated areas, sort cutlery and bring out serving utensils.
• Place dry cereal (single portion or not) as well as sugar, salt and pepper packets, jam containers, etc., in the designated places.
• Place fruit (fresh, compote or salad) and fruit juices on the counter.
• Prepare hot breakfast dishes: complete or partial preparation of hot cereal (read recipe, put ingredients in the pot, cook and serve portions) and prepare buttered or unbuttered toast.
• Place pots of soup and potage, as well as main dishes, in the wells in the hot food tables.
• Prepare thickened drinks, protein shakes and other vanilla, chocolate and strawberry flavoured supplements, etc.
• Take the milk (in cartons or containers) out of the refrigerator, along with creamers, butter containers, portions of cheeses, yoghurt containers, etc,. and place on the refrigerated table.
• Place tea bags in cups or prepare thermoses or pots of coffee, tea, hot water or herbal tea, as well as pitchers of ice water.
• Restock the refrigerators and shelves.
• Check the temperature of the refrigerators.

Performance criteria

• Compliance with occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• Respect priorities that have already been established
• Quick execution
• Proper application of work techniques
• Conformity to the menu plan
• Demonstration of ability to work in a team

Tasks

• Place menus, plates, glasses, cups, cutlery and napkins on trays.
• Place packets of sugar, sugar substitute, salt and pepper, saltines and cookies, butter containers, bread, servings of cereal, etc., on trays.
• Place refrigerated foods on trays (dairy products, fruit juices, fruit, etc.).
• Place hot foods on plates (servings of oatmeal, soup, main dishes, etc.), cover and place on trays.
• Check each tray to make sure it conforms to the menu plan.
• Place the trays on the carts or in the tray racks.
• Inform the appropriate people in the various units that the carts are ready to be delivered.
• Set aside a certain number of trays for emergencies and other contingencies.
• Put away or refrigerate unused food.
• Perform various tasks in preparation for the next meal or the next day: redo cereal trays; take bread out of freezer; prepare servings of fruit, or fruit or vegetable juices; open cases and restock cupboards; restock refrigerators; clean premises, etc.

Performance criteria

• Compliance with occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• Proper application of work techniques
• Demonstration of ability to work in a team

Tasks

• Prepare dessert carts: prepare servings of desserts, take cold desserts out of the refrigerator or freezer, place on trays and put on carts.
• Prepare refreshment carts: fill cookie containers, prepare thermoses of coffee, tea or herbal tea, make sure there are enough cups, covers, stir sticks, napkins, etc.
• Prepare catering carts.
• Prepare bus carts: check quantities of cleaning and disinfecting products, cloths and garbage bags; arrange products on the cart; place containers of hot soapy water, etc.
• Inform the appropriate people in the various units that the carts are ready to be delivered.

Performance criteria

• Compliance with occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• Delivery to the proper locations
• Safe circulation in the halls to avoid injury, breakage, etc.

Tasks

• Make sure the trays are installed properly.
• Push the tray rack or cart, making sure the hallway is clear.
• Enter and exit the elevator.
• Notify the unit personnel of the arrival of the tray rack or cart.
• Retrieve the tray rack or cart and bring it to the washing area.

Performance criteria

• Compliance with occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• Proper application of work techniques
• Appealing presentation of dishes
• Concern for client satisfaction.
• Demonstration of ability to work in a team

Tasks

• Greet residents, employees and visitors.
• Take orders.
• Serve soup or potage of the day.
• Serve the main dishes and the side dishes: serve a portion of meat, poultry, fish, etc., as well as a spoonful of vegetables (cooked or raw) or salad.
• Hand the plate to the person.
• Detect any problems (inappropriate temperature of hot foods, too much or too little of certain foods, etc.) and notify the person in charge.
• Put away perishables or place surplus foods in plastic containers and refrigerate them or set them aside for donation to charitable organizations.

Performance criteria

• Compliance with occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• staying within the limits of the occupation
• Warm welcome
• Courteous service
• Discretion
• Concern for client satisfaction.
• Demonstration of ability to work in a team

Tasks

• Greet residents.
• Take their orders.
• Bring out bowls of soup and glasses of tomato or vegetable juice.
• Clear dirty dishes and bring out main dishes.
• Clear dirty dishes and bring out desserts.
• Refill water and bring out more bread, butter, etc., as needed.
• Serve hot and cold drinks.
• Make sure the residents have everything they need.
• Notify the person in charge if someone is eating very little or not at all or has a tendency to choke.

Performance criteria

• Compliance with occupational health and safety rules
• staying within the limits of the occupation
• Compliance with the institution's emergency protocol
• Proper use of the material in the first-aid kit
• Self-control
• Promptness

Tasks

• Recognize that the situation is an emergency.
• Notify the person in charge or call the emergency number (310-4141 or 911).
• Apply the prescribed measures.
• Reassure the person and stay with them until help arrives.
• Intervene while being mindful of your own safety.
• Write an event report.

Performance criteria

• Compliance with occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Observance of equipment maintenance procedures
• Compliance with work instructions
• Proper application of work techniques
• Proper use of cleaning and disinfecting products
• Order and cleanliness

Tasks

• Clear tables.
• Wash and disinfect tables and chairs.
• Set tables for the next meal: place table cloths, napkins, place settings, etc.
• Place menus or write menu on board.
• Refill sugar bowls, salt and pepper shakers, etc., or add more packets of these products.
• Wash the dishes, cutlery and pots, and put them away.
• Wash and disinfect counters, cupboards, shelves, etc.
• Wash and dry thermoses, coffeemaker, toaster and other electric appliances.
• Clean the hot food table: turn off table, remove pots, remove food residue that has fallen in the wells, drain water, clean and disinfect underneath and on top, refill water to the proper level.
• Place dirty cloths, napkins or bibs in a bin.
• Empty garbage bins and place bags in the designated location.
• Wipe down the interior and exterior of the refrigerators.

Performance criteria

• Compliance with occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Observance of rules with respect to hazardous materials
• Compliance with quality standards
• Compliance with work instructions
• Compliance with company policies
• Proper application of work techniques
• Accurate data
• Careful handling of merchandise

Tasks

• Receive instructions from the person in charge about the delivery schedule and types of merchandise (food products, dry goods, animals, materials, hazardous materials, etc.).
• Welcome the driver of the delivery vehicle.
• Read over the delivery documents: check the delivery location, date and time.
• Sign the shipping receipt.
• Notify quality control so they can come and check the raw materials.
• Cross-check the delivered merchandise against the ordered merchandise (type of merchandise, quantity, etc.).
• Check the condition of the merchandise: do a visual inspection of the packaging or boxes, open a container, count the items, etc.
• Apply the prescribed procedure if merchandise is damaged or does not comply.
• Use an optical scanner to record the entry of the merchandise.
• Fill out the administrative forms and send them to the department concerned or to the designated person.
• Detect any problems and notify the person in charge.