Job Description

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

Work setting

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Restaurant Various locations

Tasks

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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 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 menus and ensure food meets quality standards 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

Cuisine specialties

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East Indian

Work conditions and physical capabilities

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Fast-paced environment Tight deadlines Attention to detail Standing for extended periods

Personal suitability

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Leadership Dependability Efficient interpersonal skills Excellent oral communication Initiative Organized Reliability

Government programs

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Recognized employer

Employment terms options

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Evening Shift Morning

Employment terms options

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Day Weekend

Health benefits

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Dental plan Disability benefits Health care plan

Other benefits

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* Other benefits