Job Description

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

Education

-------------
Secondary (high) school graduation certificate

Work site environment

-------------------------
Noisy Hot

Work setting

----------------
Restaurant

Tasks

---------
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 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 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 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

Supervision

---------------
5-10 people

Cuisine specialties

-----------------------
Canadian Italian cuisine International

Work conditions and physical capabilities

---------------------------------------------
Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Standing for extended periods

Personal suitability

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

Experience

--------------
2 years to less than 3 years

Financial benefits

----------------------
* Gratuities