About this role
Education: Secondary (high) school graduation certificate. Work site environment: Odours. Hot. 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. Create new recipes. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. 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. Leading/instructing individuals. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Personal suitability: Organized. Team player. Employment terms options: Early morning. Evening. Experience: 2 years to less than 3 years.