About this role
Education: Secondary (high) school graduation certificate.
Work setting: Restaurant.
Ranks of chefs: Sous-chef.
Tasks
- Estimate amount and costs of supplies and food items.
- Estimate labour costs.
- 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 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.
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks.
- Leading/instructing individuals.
- Supervision: 16-20 people.
- Cuisine specialties: South Indian.
- East Indian.
- Food specialties: Eggs and dairy.
- Fish and seafood.
- Meat, poultry and game.
- Stocks, soups and sauces.
- Vegetables, fruits, nuts and mushrooms.
- Transportation/travel information: Public transportation is available.
- Work conditions and physical capabilities: Fast-paced environment.
- Work under pressure.
- Tight deadlines.
- Physically demanding.
- Attention to detail.
- Combination of sitting, standing, walking.
- Standing for extended periods.
- Employment terms options: Early morning.
- Evening.
- Shift.
- Flexible hours.
- Morning.
- Experience: 5 years or more.
- Employment terms options: Night.
- On call.
- Day.
- Weekend.
- Overtime available.