Overview

Languages

• English

Education

• Secondary (high) school graduation certificate
• or equivalent experience

Experience

• 3 years to less than 5 years
• On site

Work must be completed at the physical location. There is no option to work remotely.

• Work site environment
• Noisy
• Odours

Work setting

• Restaurant
• Ranks of chefs
• Meat chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• 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
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food
• Supervision
• 1 to 2 people
• Experience and specialization
• Food specialties
• Meat, poultry and game

Additional information

• Work conditions and physical capabilities
• Fast-paced environment
• Work under pressure
• Tight deadlines
• Physically demanding
• Attention to detail

Personal suitability

• Dependability
• Organized
• Reliability