Work site environment

• Wet / damp
• Noisy
• Odours
• Non-smoking

Work setting

• Urban area

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
• 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
• 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
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

Supervision

• 1 to 2 people

Cuisine specialties

• Sushi preparation techniques
• Japanese cuisine
• Thai
• Korean

Food specialties

• Cereals, grains and pulses
• Cold kitchen
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Personal suitability

• Dependability
• Flexibility
• Initiative
• Organized
• Team player
• Work Term : Temporary
• Work Language : English
• Hours : 30 hours per week