OVERVIEW
LANGUAGES
French
EDUCATION
- College/CEGEP
- or equivalent experience
- Cooking and related culinary arts, general
- Restaurant/food services management
EXPERIENCE
3 years to less than 5 years
ON SITE
Work must be completed at the physical location. There is no option to work remotely.
WORK SITE ENVIRONMENT
- Noisy
- Hot
- Non-smoking
WORK SETTING
- Restaurant
RANKS OF CHEFS
- Chef
RESPONSIBILITIES
- 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 menus and ensure food meets quality standards
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
CUISINE SPECIALTIES
- Cantonese cuisine
- French
- Italian cuisine
- European
- International
- Mediterranean cuisine
FOOD SPECIALTIES
- Cold kitchen
- Fish and seafood
- Meat, poultry and game
- Vegetables, fruits, nuts and mushrooms
ADDITIONAL INFORMATION
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
- Bending, crouching, kneeling
PERSONAL SUITABILITY
- Leadership
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
