Chef

Education: Secondary (high) school graduation certificate
Experience: 1 year to less than 2 years

Tasks

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 meals or specialty foods
Requisition food and kitchen supplies
Plan menus and ensure food meets quality standards
Train staff in preparation, cooking and handling of food

Supervision

3-4 people

Work conditions and physical capabilities

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

Personal suitability

Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player

Employment terms options

Early morning
Evening

Employment terms options

Shift
Morning
Day
Weekend
Overtime available
Work Term: Permanent
Work Language: English
Hours: 30 to 40 hours per week