chef

Work setting

• Restaurant

Tasks

• 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
• Supervise cooks and other kitchen staff
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food

Cuisine specialties

• Japanese cuisine

Personal suitability

• Team player
• Work Term : Permanent
• Work Language : English
• Hours : 30 to 40 hours per week