Job Description


  • Work Term: Permanent

  • Work Language: English

  • Hours: 34 to 40 hours per week

  • Education: Secondary (high) school graduation certificate

  • Experience: 2 years to less than 3 years

Work site environment

  • Hot
  • Cold/refrigerated
  • Non-smoking

Work setting

  • Restaurant

Ranks of chefs

  • Sous-chef

Tasks

  • Demonstrate new cooking techniques and new equipment to cooking staff
  • 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
  • Prepare dishes for customers with food allergies or intolerances
  • Train staff in preparation, cooking and handling of food
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