Chef

Job description

• Work Term:
  
  Permanent
• Work Language:
  
  English
• Hours:
  
  30 to 40 hours per week
• Education:
  
  Secondary (high) school graduation certificate
• Experience:
  
  2 years to less than 3 years

• Restaurant

• Head chef

• 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
• 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
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals
• Supervise kitchen staff and helpers
• Maintain inventory and records of food, supplies and equipment
• Prepare and cook complete meals or individual dishes and foods

• Cook (general)

• South Indian

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Repetitive tasks

• Leadership
• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player
• Client focus
• Judgement
• Time management

• Evening
• Shift
• Morning
• Day
• Weekend
• Overtime available

• Provides awareness training to employees to create a welcoming work environment for persons with disabilities

• Does not require Canadian work experience

• Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers