chef

Education

• Secondary (high) school graduation certificate

Tasks

• 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
• 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
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food

Cuisine specialties

• Japanese cuisine

Work conditions and physical capabilities

• Work under pressure
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Experience

• 3 years to less than 5 years

Financial benefits

• Gratuities

Support for newcomers and refugees

• Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and / or refugees

Support for Indigenous people

• Provides cultural competency training and / or awareness training to all employees to create a welcoming work environment for Indigenous workers
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 30 to 40 hours per week