Job Description

Duree de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 40 to 44 hours per week Education: Experience:

Education

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Secondary (high) school graduation certificate or equivalent experience

Work site environment

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Wet/damp Hot Cold/refrigerated Non-smoking

Work setting

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Formal dining room Restaurant

Ranks of chefs

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Chef de partie

Tasks

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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 Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers 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 Prepare dishes for customers with food allergies or intolerances Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals

Supervision

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3-4 people

Certificates, licences, memberships, and courses

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Certified chef de cuisine (CCC) Safe Food Handling certificate Food Safety Certificate

Cuisine specialties

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French Canadian Italian cuisine

Food specialties

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Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms

Specialization or experience

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Green economy sector

Transportation/travel information

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Public transportation is available

Work conditions and physical capabilities

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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

Weight handling

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Between 45 and 60 kg (100-132 lbs)

Personal suitability

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Leadership Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player

Employment terms options

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Evening

Experience

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2 years to less than 3 years

Employment terms options

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Morning Night Day Weekend * Overtime required