Job Description

Education: Experience:

Education

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Secondary (high) school graduation certificate

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 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 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 Develop quality management and quality assurance standards

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Attention to detail

Personal suitability

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Leadership Excellent oral communication Flexibility Organized Reliability Team player

Experience

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1 year to less than 2 years Duree de l'emploi: Permanent Langue de travail: Anglais * Heures de travail: 35 hours per week