- Work Term : Seasonal
- Work Language : English or French
- Hours : 40 hours per week
- Education : College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
- Experience : 3 years to less than 5 years
Work site environment
Work setting
- Staff accommodation provided
- Restaurant
- Urban area
- Bistro
Ranks of chefs
Head chef
Tasks
- Estimate amount and costs of supplies and food items
- Demonstrate new cooking techniques and new equipment to cooking staff
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Create new recipes
- 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
- Requisition food and kitchen supplies
- Plan menus and ensure food meets quality standards
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
Supervision
5-10 people
Certificates, licences, memberships, and courses
Cook Trade Certification
Cuisine specialties
Canadian
Food specialties
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
Transportation / travel information
Own transportation
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Physically demanding
- Attention to detail
- Standing for extended periods
Personal suitability
- Leadership
- Dependability
- Efficient interpersonal skills
- Organized
Screening questions
- Are you willing to relocate for this position?
- Do you have the above-indicated required certifications?
Health benefits
Health care plan
Other benefits
- On-site housing options
Il y a 10 jours