About this role
Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Head chef. Tasks: Estimate amount and costs of supplies and food items. 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. Create new recipes. 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. Consult with clients regarding weddings, banquets and specialty functions. Plan menus and ensure food meets quality standards. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Supervision: 3-4 people. Cuisine specialties: Cantonese cuisine . Dim Sum. Food specialties: Bakery goods and desserts. Cold kitchen. Eggs and dairy. Fish and seafood. Meat, poultry and game. Vegetables, fruits, nuts and mushrooms. Work conditions and physical capabilities: Fast-paced environment. Tight deadlines. Combination of sitting, standing, walking. Personal suitability: Leadership. Efficient interpersonal skills. Organized. Reliability. Team player. Employment terms options: Shift. Experience: 5 years or more. Employment terms options: Overtime available. Support for newcomers and refugees: Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees . Support for mature workers: Provides staff with awareness training to create a welcoming work environment for mature workers .