About this role
Education: Secondary (high) school graduation certificate. Work site environment: Wet/damp. Hot. Work setting: Restaurant. Ranks of chefs: Sous-chef.
Tasks
- Estimate amount and costs of supplies and food items.
- Maintain records of food costs, consumption, sales and inventory.
- Analyze operating costs and other data.
- Instruct cooks in preparation, cooking, garnishing and presentation of food.
- Supervise cooks and other kitchen staff.
- Prepare and cook meals or specialty foods.
- Recruit and hire staff.
- Train staff in preparation, cooking and handling of food.
- Supervision: 3-4 people.
- Food specialties: Cereals, grains and pulses.
- Eggs and dairy.
- Fish and seafood.
- Meat, poultry and game.
- Stocks, soups and sauces.
- Vegetables, fruits, nuts and mushrooms.
- Security and safety: Criminal record check.
- Transportation/travel information: Valid driver's licence.
- Work conditions and physical capabilities: Fast-paced environment.
- Work under pressure.
- Physically demanding.
- Attention to detail.
- Standing for extended periods.
- Weight handling: Between 45 and 60 kg (100-132 lbs).
- Personal suitability: Leadership.
- Flexibility.
- Employment terms options: Early morning.
- Evening.
- Experience: 1 year to less than 2 years.
- Employment terms options: Shift.
- Morning.
- Day.
- Weekend.
Support for newcomers and refugees: Recruits newcomers and/or refugees who were displaced by a conflict or a natural disaster (for example: Ukraine, Afghanistan, etc.) . Supports newcomers and/or refugees with foreign credential recognition.