chef

Education

• Secondary (high) school graduation certificate

Work setting

• Restaurant
• Relocation costs covered by employer

Ranks of chefs

• Chef

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Consult with clients regarding weddings, banquets and specialty functions
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food
• Leading / instructing individuals

Supervision

• 3-4 people
• Working groups

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail
• Standing for extended periods

Personal suitability

• Leadership
• Dependability
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Employment terms options

• Evening
• Shift

Experience

• 3 years to less than 5 years

Employment terms options

• Day
• Weekend
• Overtime available

Other benefits

• Other benefits
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 35 hours per week