About this role
Education: Secondary (high) school graduation certificate.
Ranks of chefs: Head chef.
Tasks
- Estimate amount and costs of supplies and food items.
- 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.
- Supervise cooks and other kitchen staff.
- 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.
- Supervision: 5-10 people.
- Cuisine specialties: Cantonese cuisine . Szechuan.
- Dim Sum.
- Food specialties: Bakery goods and desserts.
- Cold kitchen.
- Eggs and dairy.
- Fish and seafood.
- Meat, poultry and game.
- Stocks, soups and sauces.
- Vegetables, fruits, nuts and mushrooms.
Area of work experience: Manager.
- Work conditions and physical capabilities: Fast-paced environment.
- Work under pressure.
- Tight deadlines.
- Handling heavy loads.
- Physically demanding.
- Attention to detail.
- Combination of sitting, standing, walking.
- Standing for extended periods.
- Weight handling: Between 45 and 60 kg (100-132 lbs).
Screening questions: Do you have experience working in this field?.
Experience: 5 years or more.
Employment terms options: Weekend.
- Health benefits: Health care plan.
- Other benefits: Parking available.