Job Description

Overview

Languages: French

Education: College/CEGEP

Experience: 3 years to less than 5 years

Work must be completed at the physical location. There is no option to work remotely.

Work site environment

  • Noisy
  • Hot
  • Cold/refrigerated
  • Non-smoking

Ranks of chefs

  • Sous-chef

Responsibilities

  • Estimate amount and costs of supplies and food items
  • Estimate labour costs
  • Maintain records of food costs, consumption, sales and inventory
  • Analyze operating costs and other data
  • 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 ...

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