Job Description
LanguagesEnglishEducationSecondary (high) school graduation certificateExperience1 year to less than 2 yearsWork settingRestaurantRanks of chefsChefResponsibilitiesTasksEstimate amount and costs of supplies and food itemsEstimate labour costsMaintain records of food costs, consumption, sales and inventoryAnalyze operating costs and other dataDemonstrate new cooking techniques and new equipment to cooking staffSupervise activities of specialist chefs, chefs, cooks and other kitchen workersCreate 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 functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesArrange for equipment purchases and repairsConsult with clients regarding weddings, banquets and specialty functionsPlan and direct food preparation and cooking activities of several restaurantsPlan menus and ensure food meets quality standardsPrepare dishes for customers with food allergies or intolerancesRecruit and hire staffSupervise activities of sous-chefs, specialist chefs, chefs and cooksTrain staff in preparation, cooking and handling of foodSupervisionWorking groupsAdditional informationSecurity and safetyCriminal record checkWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesHandling heavy loadsPhysically demandingAttention to detailCombination of sitting, standing, walkingStanding for extended periodsBending, crouching, kneelingPersonal suitabilityLeadershipDependabilityEfficient interpersonal skillsExcellent oral communicationFlexibilityInitiativeOrganizedReliabilityTeam playerBenefitsHealth benefitsDental planHealth care planVision care benefitsFinancial benefitsBonusOther benefitsFree parking available
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