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