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Education:
Expérience:

Education

Secondary (high) school graduation certificate

Tasks

Estimate labour costs
Demonstrate new cooking techniques and new equipment to cooking staff
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
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
Requisition food and kitchen supplies
Arrange for equipment purchases and repairs
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
Leading/instructing individuals
Ensure hygiene and sanitation practices conform to policies and regulations

Supervision

Staff in various areas of responsibility

Certificates, licences, memberships, and courses

Food Safety Certificate

Work conditions and physical capabilities

Fast-paced environment
Work under pressure
Tight deadlines
Handling heavy loads
Physically demanding
Attention to detail
Standing for extended periods
Bending, crouching, kneeling

Experience

2 years to less than 3 years
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 40 hours per week

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Durée de l'emploi: Permanent
Langue de travail: Anglais
Education: Diplôme d'études secondaires ou l'équivalent
Expérience: 2 ans à moins de 3 ans

Tâches

Estimer les coûts de main-d'œuvre
Expliquer les nouvelles techniques culinaires et le nouvel équipement au personnel des cuisines
Superviser le travail des chefs spécialisés, des chefs, des cuisiniers et des autres employés des cuisines
Enseigner aux cuisiniers la préparation, la cuisson, le garnissage et la présentation d'aliments
Préparer et faire cuire des repas ou des aliments de spécialité pour des événements comme des banquets
Superviser les cuisiniers et les employés des cuisines
Préparer et faire cuire des aliments pour des invités spéciaux ou lors d'occasions spéciales
Commander des aliments et des fournitures de cuisine
Prendre les dispositions nécessaires pour l'achat et l'entretien du matériel
Dresser des menus et s'assurer que la qualité des aliments est conforme aux normes
Superviser les activités des sous-chefs, des chefs spécialisés, des chefs et des cuisiniers
Former le personnel dans la préparation, la cuisson et la manipulation des aliments
Diriger des particuliers ou leur donner des instructions
Assurer à ce que les pratiques sanitaires soient conformes aux politiques et aux règlements

Fonctions et activités des superviseurs

Personnes avec diverses responsabilités

Titres de compétence (certificats, permis, affiliations, cours, etc.)

Certificat de sécurité alimentaire

Conditions de travail et capacités physiques

Milieu où les activités se déroulent à un rythme rapide
Travail sous pression
Délais serrés
Manipuler des charges lourdes
Physiquement exigeant
Souci du détail
Debout pour une longue période
Plier, s'accroupir, s'agenouiller
Heures de travail: 40 heures par semaine

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Open Positions (1)

Restaurant