About this role
Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Chef. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. Create new recipes. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Supervision: 3-4 people. Cuisine specialties: Cantonese cuisine . Dim Sum. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Standing for extended periods. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Flexibility. Initiative. Organized. Reliability. Team player. Experience: 3 years to less than 5 years.