Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year. Work site environment: Wet/damp. Noisy. Odours. Hot. Cold/refrigerated. Non-smoking. Work setting: Restaurant. Tasks: Estimate amount and costs of supplies and food items. 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. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Supervision: 16-20 people. Cuisine specialties: South Indian. East Indian. Vegetarian. Halal. 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: Dependability. Efficient interpersonal skills. Flexibility. Initiative. Organized. Reliability. Team player. Screening questions: Are you authorized to work in Canada?. Are you currently a student?. Are you willing to relocate for this position?. Employment terms options: Evening. Shift. Flexible hours. Morning. Experience: 5 years or more. Employment terms options: Day. Weekend. Overtime available. Other benefits: Free parking available.