Job Title

Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years or equivalent experience 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 Wet/damp Noisy Odours Hot Cold/refrigerated Non-smoking Work setting Restaurant Ranks of chefs Head chef Chef Sous-chef Responsibilities Tasks 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 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 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 Supervision 3-4 people Experience and specialization Cuisine specialties Thai Food specialties Cold kitchen Eggs and dairy Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms Specialization or experience Specialized environmental skills and knowledge Additional information Transportation/travel information Public transportation is available Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Weight handling Between 45 and 60 kg (100-132 lbs) Own tools/equipment Uniform Personal suitability Organized Reliability Team player Benefits Other benefits Free parking available Parking available #J-18808-Ljbffr