Job Description

Education: No degree, certificate or diploma Experience: 1 year to less than 2 years

Work setting

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Restaurant Restaurant and food service Food service establishment

Ranks of chefs

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Sous-chef Chef Chef de partie Sauce chef Pastry chef Meat chef Fish chef Garde-manger chef

Tasks

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Requisition food and kitchen supplies Prepare dishes for customers with food allergies or intolerances Train staff in preparation, cooking and handling of food Recruit and hire staff Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Leading/instructing individuals Plan and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards Supervise activities of sous-chefs, specialist chefs, chefs and cooks Arrange for equipment purchases and repairs Consult with clients regarding weddings, banquets and specialty functions 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 Cook Estimate labour costs Estimate amount and costs of supplies and food items

Supervision

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More than 20 people Cook (general)

Screening questions

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Are you currently legally able to work in Canada? Do you have previous experience in this field of employment? Do you have the above-indicated required certifications? Work Term: Permanent Work Language: English * Hours: 44 hours per week