Job Description
LanguagesEnglishEducationSecondary (high) school graduation certificateExperience5 years or moreWork site environmentNoisyOdoursHotCold/refrigeratedWork settingRestaurantRemote locationRelocation costs not covered by employerRanks of chefsChefResponsibilitiesTasksDemonstrate 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 functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesArrange for equipment purchases and repairsPlan menus and ensure food meets quality standardsPrepare dishes for customers with food allergies or intolerancesSupervise activities of sous-chefs, specialist chefs, chefs and cooksTrain staff in preparation, cooking and handling of foodLeading/instructing individualsSupervision3-4 peopleExperience and specializationCuisine specialtiesFilipino cuisineAdditional informationWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesHandling heavy loadsPhysically demandingAttention to detailCombination of sitting, standing, walkingStanding for extended periodsBending, crouching, kneelingPersonal suitabilityDependabilityEfficient interpersonal skillsExcellent oral communicationFlexibilityInitiativeOrganizedReliabilityTeam playerBenefitsHealth benefitsHealth care plan
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