Job Title

Overview Languages: English Education Secondary (high) school graduation certificate Experience 2 years to less than 3 years Work arrangement On site: Work must be completed at the physical location. There is no option to work remotely. Work site environment Odours Work setting Restaurant Urban area Ranks of chefs Sous-chef Responsibilities Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook complete meals and specialty foods for events such as banquets 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 Arrange for equipment purchases and repairs Plan and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards Train staff in preparation, cooking and handling of food Supervision 5-10 people Credentials Cook Trade Certification Safe Food Handling certificate Experience and specialization Canadian Mexican Additional information Public transportation is available Work conditions and physical capabilities Fast-paced environment Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Leadership Dependability Efficient interpersonal skills Flexibility Initiative Organized Reliability Team player Benefits Other benefits #J-18808-Ljbffr