Overview

Languages

English

Education

Secondary (high) school graduation certificate

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

Sous-chef Meat chef

Responsibilities

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 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

Supervision

5-10 people

Credentials

Certificates, licences, memberships, and courses

Cook Trade Certification Safe Food Handling certificate

Experience and specialization

Cuisine specialties

Sushi preparation techniques Cantonese cuisine Szechuan Dim Sum International

Additional information

Security and safety

Medical exam Criminal record check

Work conditions and physical capabilities

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

Personal suitability

Leadership Dependability Efficient interpersonal skills Excellent oral communication Organized Team player

Benefits

Other benefits

Free parking available Other benefits