Job Title

Overview Languages: English Education: No degree, certificate or diploma Experience: 5 years or more On site: Work must be completed at the physical location. There is no option to work remotely. Asset languages Portuguese Work site environment Odours Hot Cold/refrigerated Work setting Formal dining room Restaurant Ranks of chefs Executive chef Responsibilities Estimate amount and costs of supplies and food items 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 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 menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Wash, peel and cut vegetables and fruit Food preparation Food safety/handling skills Plan, organize and oversee operational logistics of the organization Prepare and cook complete meals or individual dishes and foods Determine the size of food portions and costs Experience and specialization Cuisine specialties Italian cuisine European Vegetarian International Brazilian Portuguese Spanish Gluten-free Mediterranean cuisine Vegan Food specialties Bakery goods and desserts Cereals, grains and pulses Cold kitchen Eggs and dairy Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms #J-18808-Ljbffr