Job Description

  • Work Term: Permanent
  • Work Language: English
  • Hours: 40 hours per week
  • Education: Other trades certificate or diploma
  • Experience: 3 years to less than 5 years

  • Work setting

  • Restaurant

  • Ranks of chefs

  • Chef
  • Sous-chef

  • Tasks

  • Maintain records of food costs, consumption, sales and inventory
  • Demonstrate new cooking techniques and new equipment to cooking staff
  • 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
  • Plan menus and ensure food meets quality standards
  • Prepare dishes for customers with food allergi...

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