- Work Term : Permanent
- Work Language : English
- Hours : 40 hours per week
- Education : College / CEGEP
- Experience : 3 years to less than 5 years
Work site environment
Non-smoking
Work setting
- Formal dining room
- Resort
Ranks of chefs
- Executive chef
- Sous-chef
Tasks
- Demonstrate new cooking techniques and new equipment to cooking staff
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- 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
- Plan and direct food preparation and cooking activities of several restaurants
- Plan menus and ensure food meets quality standards
- Train staff in preparation, cooking and handling of food
Certificates, licences, memberships, and courses
- Cook Trade Certification
- Safe Food Handling certificate
- Food Safety Certificate
Cuisine specialties
- French
- Italian cuisine
Food specialties
- Eggs and dairy
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
Security and safety
- Medical exam
- Criminal record check
Transportation / travel information
- Valid driver's licence
- Public transportation is available
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Handling heavy loads
- Physically demanding
- Attention to detail
Personal suitability
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
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