specialist chef

Overview Languages English Education College/CEGEP or equivalent experience Restaurant, culinary and catering management/manager 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 setting Catering firm Responsibilities Tasks Demonstrate new cooking techniques and new equipment to cooking staff 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 Consult with clients regarding weddings, banquets and specialty functions Plan menus and ensure food meets quality standards Leading/instructing individuals Experience and specialization Cuisine specialties International Food specialties Eggs and dairy Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Standing for extended periods Personal suitability Leadership

The specialist chef is responsible for creating recipes, demonstrating cooking techniques, and supervising kitchen staff. They manage the preparation of complete meals and specialty foods for events such as banquets and weddings.

Candidates must have 3 to 5 years of experience and a college diploma or equivalent in culinary management. Proficiency in English and expertise in various international food specialties are required.

• LeadershipSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Cooking Techniques
• Recipe Creation
• Food Presentation
• Banqueting
• Kitchen Supervision
• Menu Planning
• Quality Control
• Client Consultation
• International Cuisine
• Seafood Preparation
• Meat and Poultry Preparation
• Sauce Preparation
• Leadership

• Food & Beverage
• Hospitality
• Management & Leadership
• Trades
• Retail

Formation minimale

Diplôme professionnel

Expérience minimale

2+ ans

Postuler avant le

12 sept. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level