executive chef

Education

• Secondary (high) school graduation certificate
• or equivalent experience

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Requisition food and kitchen supplies
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Wash, peel and cut vegetables and fruit
• Perform administrative tasks
• Clean meats to prepare for processing or cutting
• Carry out management duties
• Prepare cost estimates

Equipment and machinery experience

• Dumbwaiters

Screening questions

• Are you authorized to work in Canada?
• Do you have experience working in this field?

Employment terms options

• Evening
• Morning

Experience

• 5 years or more

Employment terms options

• Day
• Weekend
• Durée de l'emploi : Permanent
• Langue de travail : Français
• Heures de travail : 40 hours per week