About this role
Education: College/CEGEP. Work site environment: Hot. Non-smoking. Work setting: Restaurant. Ranks of chefs: Sous-chef. Chef de partie. Tasks: Maintain records of food costs, consumption, sales and inventory. Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. 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 meals or specialty foods. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Plan and direct food preparation and cooking activities of several restaurants. 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. Certificates, licences, memberships, and courses : Cook Trade Certification. Cuisine specialties: French. International. Food specialties: Fish and seafood. Meat, poultry and game. Vegetables, fruits, nuts and mushrooms. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Physically demanding. Attention to detail. Standing for extended periods. Manual dexterity. Personal suitability: Dependability. Efficient interpersonal skills. Excellent oral communication. Initiative. Organized. Reliability. Team player. Employment terms options: Evening. Experience: 5 years or more. Employment terms options: Day. Weekend. Financial benefits: Gratuities. Other benefits: Free parking available. On-site amenities. Other benefits. Variable or compressed work week.