Job Description

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

Education

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Secondary (high) school graduation certificate

Work site environment

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Noisy

Work setting

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Restaurant

Ranks of chefs

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Executive chef

Tasks

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Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Instruct cooks in preparation, cooking, garnishing and presentation of food 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 Plan menus and ensure food meets quality standards 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

Cuisine specialties

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Cantonese cuisine Szechuan Dim Sum

Food specialties

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

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling

Personal suitability

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

Experience

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2 years to less than 3 years

Health benefits

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Health care plan

Financial benefits

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* Bonus