About this role
Education: Secondary (high) school graduation certificate. Work site environment: Hot. Work setting: Restaurant. Ranks of chefs: Chef. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. Maintain records of food costs, consumption, sales and inventory. 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. Requisition food and kitchen supplies. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervision: 3-4 people. Cuisine specialties: South Indian. West Indian. Transportation/travel information: Own transportation. Work conditions and physical capabilities: Work under pressure. Bending, crouching, kneeling. Personal suitability: Flexibility. Organized. Reliability. Employment terms options: Early morning. Evening. Experience: 3 years to less than 5 years. Employment terms options: Morning. Day. Overtime available. Financial benefits: Bonus. Other benefits: Parking available.