chef

Education

• Secondary (high) school graduation certificate

Tasks

• Maintain records of food costs, consumption, sales and inventory
• 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
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food

Supervision

• 3-4 people

Food specialties

• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Physically demanding
• Combination of sitting, standing, walking

Personal suitability

• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Organized
• Reliability
• Team player
• Client focus

Experience

• 7 months to less than 1 year
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 30 hours per week