About this role
Education: Secondary (high) school graduation certificate. Work site environment: Noisy. Non-smoking. Work setting: Restaurant. Urban area. Ranks of chefs: Sous-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.
- 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.
- Requisition food and kitchen supplies.
- Plan menus and ensure food meets quality standards.
- Train staff in preparation, cooking and handling of food.
- Supervision: 5-10 people.
- Cuisine specialties: Canadian.
- European.
- African cuisine.
- 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.
- Personal suitability: Leadership.
- Dependability.
- Efficient interpersonal skills.
- Flexibility.
- Initiative.
- Organized.
- Reliability.
- Team player.
- Government programs: Recognized employer.
- Employment terms options: Evening.
- Experience: 2 years to less than 3 years.
- Employment terms options: Morning.
- Night.
- Day.
- Weekend.