- Work Term: Permanent
- Work Language: French
- Hours: 35 to 40 hours per week
- Education: Other trades certificate or diploma
- Experience: 2 years to less than 3 years
- or equivalent experience
Work setting
Ranks of chefs
Tasks
- Demonstrate new cooking techniques and new equipment to cooking staff
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Supervise cooks and other kitchen staff
- Prepare and cook food on a regular basis, or for special guests or functions
- Requisition food and kitchen supplies
- Arrange for equipment purchases and repairs
- Prepare dishes for customers with food allergies or intolerances
- Train staff in preparation, cooking and handling of food
Cuisine specialties
Food specialties
- Cereals, grains and pulses
- Cold kitchen
- Eggs and dairy
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
Transportation/travel information
- Public transportation is available
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Handling heavy loads
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
Own tools/equipment
Personal suitability
- Leadership
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
Screening questions
- Do you currently reside in proximity to the advertised location?
- Do you have previous experience in this field of employment?
- Do you have the above-indicated required certifications?
Other benefits
- Learning/training paid by employer
- Parking available
