Job Description
LanguagesEnglishEducationSecondary (high) school graduation certificateor equivalent experienceExperience2 years to less than 3 yearsWork site environmentNon-smokingWork settingRestaurantRanks of chefsChefResponsibilitiesTasksEstimate amount and costs of supplies and food itemsMaintain records of food costs, consumption, sales and inventoryDemonstrate new cooking techniques and new equipment to cooking staffCreate new recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodPrepare and cook complete meals and specialty foods for events such as banquetsSupervise cooks and other kitchen staffPrepare and cook food on a regular basis, or for special guests or functionsRequisition food and kitchen suppliesPlan menus and ensure food meets quality standardsPrepare dishes for customers with food allergies or intolerancesLeading/instructing individualsSupervision3-4 peopleWorking groupsAdditional informationTransportation/travel informationOwn vehicleWork conditions and physical capabilitiesFast-paced environmentWork under pressureAttention to detailPersonal suitabilityFlexibilityOrganizedTeam playerBenefitsHealth benefitsDental planFinancial benefitsGroup insurance benefitsOther benefitsFree parking available
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