chef

Additional Information

• Education: Secondary (high) school graduation certificate
• Experience: 3 years to less than 5 years

Tasks

• 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
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Estimate food requirements and food and labour costs
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail

Personal suitability

• Flexibility
• Organized
• Reliability
• Team player
• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week