- Work Term : Permanent
- Work Language : English
- Hours : 30 to 44 hours per week
- Education : Secondary (high) school graduation certificate
- Experience : 5 years or more
Work site environment
- Noisy
- Non-smoking
Work setting
Restaurant
Ranks of chefs
Chef
Tasks
- Estimate amount and costs of supplies and food items
- Estimate labour costs
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- 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
- 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
- Recruit and hire staff
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
- Leading / instructing individuals
Supervision
1 to 2 people
Cuisine specialties
- Cantonese cuisine
- Szechuan
- Dim Sum
Food specialties
- Bakery goods and desserts
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
Transportation / travel information
Own transportation
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
- Bending, crouching, kneeling
Personal suitability
- Leadership
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
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