Overview
Languages
English
Education
- College/CEGEP
- or equivalent experience
- Cooking and related culinary arts, general
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
Ranks of chefs
- Executive chef
Responsibilities
Tasks
- Demonstrate new cooking techniques and new equipment to cooking staff
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- 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 and direct food preparation and cooking activities of several restaurants
- 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
- Estimate ingredient and supplies required for meal preparation
Supervision
- 5-10 people
Additional information
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Attention to detail
Personal suitability
- Efficient interpersonal skills
- Organized
- Reliability
- Team player