Job Description

Work Term: Temporary Work Language: English Hours: 30 to 40 hours per week Education: Secondary (high) school graduation certificate Experience: 5 years or more

Work site environment

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Wet/damp Noisy Hot Cold/refrigerated Non-smoking

Work setting

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Restaurant Urban area

Ranks of chefs

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Chef

Tasks

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Estimate amount and costs of supplies and food items Analyze operating costs and other data Demonstrate new cooking techniques and new equipment to cooking staff 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 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

Supervision

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1 to 2 people

Certificates, licences, memberships, and courses

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Safe Food Handling certificate Workplace Hazardous Materials Information System (WHMIS) Certificate

Cuisine specialties

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Cantonese cuisine Szechuan Dim Sum Japanese cuisine

Security and safety

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Criminal record check

Transportation/travel information

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Public transportation is available

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