Chef

• Education: Secondary (high) school graduation certificate
• Experience: 3 years to less than 5 years

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Work conditions and physical capabilities

• Fast-paced environment
• Attention to detail

Personal suitability

• Flexibility
• Reliability
• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week