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Education: Secondary (high) school graduation certificate
Experience: 5 years or more
or equivalent experience

Work setting

Restaurant
Offshore

Tasks

Maintain records of food costs, consumption, sales and inventory
Demonstrate new cooking techniques and new equipment to cooking staff
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
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
Prepare and cook meals or specialty foods
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Recruit and hire staff
Train staff in preparation, cooking and handling of food
Prepare and cook complete meals or individual dishes and foods

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

Personal suitability

Leadership
Excellent oral communication
Organized
Team player

Employment terms options

Evening
Shift
Morning

Employment terms options

Day
Work Term: Permanent
Work Language: English
Hours: 30 to 40 hours per week

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Work Term: Permanent
Work Language: English
Education:
Experience:

Études

Diplôme d'études secondaires ou l'équivalent
ou experience équivalente

Milieu de travail

Restaurant
Haute mer

Tâches

Tenir des dossiers sur le coût des aliments, la consommation et les ventes et tenir un inventaire
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
Créer de nouvelles recettes
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
Préparer et faire cuire des repas ou des aliments de spécialité
Dresser des menus et s'assurer que la qualité des aliments est conforme aux normes
Préparer des plats destinés à des clients souffrant d'allergies ou d'intolérances alimentaires
Recruter et embaucher du personnel
Former le personnel dans la préparation, la cuisson et la manipulation des aliments
Préparer et faire cuire des plats ou des repas complets

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

Qualités personnelles

Qualités de chef (leadership)
Excellente communication orale
Sens de l'organisation
Esprit d'équipe

Options de conditions d'emploi

Soir
Quart de travail
Matin

Expérience

5 ans ou plus

Options de conditions d'emploi

Jour
Hours: 30 à 40 heures par semaine

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Open Positions (1)

Restaurant