Job Description
LanguagesEnglishEducationCollege, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 yearsExperience1 year to less than 2 yearsWork site environmentNon-smokingWork settingRestaurantBakeryRanks of chefsPastry chefResponsibilitiesTasksMaintain 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 foodSupervise 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 repairsPlan 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 foodLeading/instructing individualsSupervisionWorking groupsExperience and specializationFood specialtiesBakery goods and dessertsCold kitchenAdditional 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 planFinancial benefitsBonusOther benefitsFree parking available
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