Maintain records of food costs, consumption, sales and inventory
Demonstrate new cooking techniques and new equipment to cooking staff
Create new recipes
Instruct cooks in preparation, cooking, garnishing and presentation of food
Supervise cooks and other kitchen staff
Requisition food and kitchen supplies
Arrange for equipment purchases and repairs
Plan and direct food preparation and cooking activities of several restaurants
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
Employment terms options
Evening
Experience
5 years or more
Employment terms options
Night
Day
Weekend
Durée de l'emploi: Permanent
Langue de travail: Anglais ou Français
Heures de travail: 37.5 hours per week
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Chef • Québec, QC, CA
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