About this role
Education: No degree, certificate or diploma. Work setting: Restaurant. Catering firm. Ranks of chefs: Sous-chef. Tasks: Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Prepare and cook complete meals and specialty foods for events such as banquets. 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 and direct food preparation and cooking activities of several restaurants. Plan menus and ensure food meets quality standards. Maintain inventory of supplies. Supervision: 1 to 2 people. Cook (general). Cuisine specialties: Mexican. International. Brazilian. Caribbean and Latin American cuisine. Food specialties: Bakery goods and desserts. Cereals, grains and pulses. Cold kitchen. Eggs and dairy. Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms. Transportation/travel information: Public transportation is available. 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. Bending, crouching, kneeling. Personal suitability: Leadership. Efficient interpersonal skills. Flexibility. Initiative. Organized. Reliability. Team player. Screening questions: Are you available for shift or on-call work?. Do you have experience working in this field?. Experience: 1 to less than 7 months. Employment terms options: Early morning. Evening. Flexible hours. Morning. Night. Day. Weekend. Health benefits: Dental plan. Health care plan. Financial benefits: Gratuities. Life insurance. Other benefits: Free parking available. Learning/training paid by employer.