Job Title

Overview Languages English Education No degree, certificate or diploma Experience 1 year to less than 2 years On site Work must be completed at the physical location. There is no option to work remotely. Work site environment Hot Work setting Restaurant Ranks of chefs Head chef Sous-chef Responsibilities 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 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 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 Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervision 5-10 people Credentials Certificates, licences, memberships, and courses Safe Food Handling certificate Food Safety Certificate Experience and specialization Canadian Food specialties Meat, poultry and game Area of work experience Manager Additional information 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 Excellent oral communication Flexibility Initiative Organized Reliability Team player Benefits Health benefits Dental plan Health care plan Financial benefits Gratuities #J-18808-Ljbffr