chef

Education

• College, CEGEP or other non‑university certificate or diploma from a program of 1 year to 2 years.
• or equivalent experience.

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.
• 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.
• Plan menus and ensure food meets quality standards.
• Recruit and hire staff.
• Supervise activities of sous‑chefs, specialist chefs, chefs and cooks.

Experience

• 5 years or more.
• Durée de l'emploi: Permanent.
• Langue de travail: Anglais.
• ...