About this role
Education: No degree, certificate or diploma. Work site environment: Wet/damp. Noisy. 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. Analyze operating costs and other data. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Cuisine specialties: Cantonese cuisine . Dim Sum. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Physically demanding. Attention to detail. Standing for extended periods. Own tools/equipment: Cellular phone. Personal suitability: Leadership. Dependability. Flexibility. Initiative. Organized. Reliability. Team player. Screening questions: Do you have experience working in this field?. Employment terms options: Shift. Experience: 3 years to less than 5 years. Employment terms options: Day. Weekend.