About this role
Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year.
Work setting: Restaurant. Ranks of chefs: Chef.
Tasks
- Estimate amount and costs of supplies and food items.
- Estimate labour costs.
- Maintain records of food costs, consumption, sales and inventory.
- Analyze operating costs and other data.
- Demonstrate new cooking techniques and new equipment to cooking staff.
- Create new recipes.
- Instruct cooks in preparation, cooking, garnishing and presentation of food.
- 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.
- Prepare dishes for customers with food allergies or intolerances.
- Train staff in preparation, cooking and handling of food.
- Leading/instructing individuals.
- Supervision: 1 to 2 people.
- 3-4 people.
- Certificates, licences, memberships, and courses : Food Safety Certificate.
- Cuisine specialties: Italian cuisine.
- Equipment and machinery experience: Conventional oven.
- Specialization or experience: Specialized environmental skills and knowledge.
Transportation/travel information: Public transportation is available.
- Work conditions and physical capabilities: Fast-paced environment.
- Work under pressure.
- Attention to detail.
- Personal suitability: Leadership.
- Team player.
- Screening questions: Do you have experience working in this field?.
- Do you have the required certifications listed in the job posting?.
- Do you meet the language requirements listed in the job posting for the position (English or French)?.
- Employment terms options: Evening.
- Shift.
- Flexible hours.
- Morning.
- Experience: 5 years or more.
- Employment terms options: On call.