Education

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

Work site environment

• Noisy
• Odours

Work setting

• Formal dining room
• Restaurant

Ranks of chefs

• Executive chef

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• 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
• 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
• 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
• 11-15 people
• 16-20 people

Cuisine specialties

• Italian cuisine

Food specialties

• Bakery goods and desserts
• Cereals, grains and pulses
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms
• Chocolate

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

Personal suitability

• Leadership
• Dependability
• Organized
• Team player

Screening questions

• Are you currently legally able to work in Canada?

Experience

• 2 years to less than 3 years

Financial benefits

• Bonus

Support for newcomers and refugees

• Supports newcomers and / or refugees with foreign credential recognition