Work site environment

• Odours
• Hot
• Cold/refrigerated
• Non-smoking

Work setting

• Restaurant
• Willing to relocate
• Relocation costs covered by employer
• Catering firm

Ranks of chefs

• Chef
• Sous-chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• 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
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• 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

Supervision

• 3-4 people

Credentials

Certificates, licences, memberships, and courses 

• Cook Trade Certification

Experience and specialization

Cuisine specialties

• South Indian
• East Indian
• Vegetarian

Additional information

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

• Leadership
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Benefits

Other benefits

• Free parking available