Education: Secondary (high) school graduation certificate
Experience: 3 years to less than 5 years
Work setting
---------------- Restaurant
Central food commissary
Tasks
--------- Estimate amount and costs of supplies and food items
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
Prepare and cook meals or specialty foods
Requisition food and kitchen supplies
Plan menus and ensure food meets quality standards
Train staff in preparation, cooking and handling of food
Supervision
--------------- 5-10 people
Cuisine specialties
----------------------- Cantonese cuisine
Szechuan
Thai
International
Work conditions and physical capabilities
--------------------------------------------- Fast-paced environment
Work under pressure
Tight deadlines
Attention to detail
Standing for extended periods
Personal suitability
------------------------ Leadership
Dependability
Efficient interpersonal skills
Flexibility
Initiative
Organized
Reliability
Team player
Work Term: Permanent
Work Language: English
* Hours: 40 hours per week
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