Chef

Job description

• Education:
  
  No degree, certificate or diploma
• Experience:
  
  1 year to less than 2 years

• Maintain records of food costs, consumption, sales and inventory
• 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
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks

• 5-10 people
• 11-15 people

• East Indian

• Work under pressure
• Handling heavy loads
• Attention to detail

• Leadership
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Work Term:
  
  Permanent
• Work Language:
  
  English
• Hours:
  
  30 to 40 hours per week