Job Title

Overview Languages English Education Secondary (high) school graduation certificate 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 setting Restaurant Bar Ranks of chefs Sous-chef Responsibilities 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 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 Leading/instructing individuals Experience and specialization Cuisine specialties Canadian Additional information Security and safety Bondable Transportation/travel information Own transportation Public transportation is available Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Physically demanding 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 Vision care benefits Financial benefits Group insurance benefits #J-18808-Ljbffr