About this role
Education: Other trades certificate or diploma. Work setting: Restaurant. Ranks of chefs: Chef. Sous-chef. Tasks: Maintain records of food costs, consumption, sales and inventory. Demonstrate new cooking techniques and new equipment to cooking staff. 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. 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: 5-10 people. Certificates, licences, memberships, and courses : Cook Trade Certification. Safe Food Handling certificate. Cook Red Seal Certificate. Food Safety Certificate. Cuisine specialties: Canadian. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Standing for extended periods. Screening questions: Do you have experience working in this field?. Do you have the required certifications listed in the job posting?. Employment terms options: Early morning. Evening. Experience: 3 years to less than 5 years. Employment terms options: Morning. Night. Day. Weekend. Health benefits: Health care plan. Financial benefits: Gratuities.