About this role
Education: College/CEGEP. or equivalent experience. Work setting: Restaurant. Ranks of chefs: Chef. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. 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. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Train staff in preparation, cooking and handling of food. Cuisine specialties: East Indian. Vegetarian. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Physically demanding. Weight handling: Between 45 and 60 kg (100-132 lbs). Personal suitability: Leadership. Reliability. Team player. Employment terms options: Evening. Flexible hours. Experience: 5 years or more. Employment terms options: Night. Weekend. Financial benefits: Bonus. Other benefits: Other benefits. Parking available.