Work Term: Permanent Work Language: English Hours: 60 to 96 hours bi-weekly Education: College/CEGEP Experience: 5 years or more Work setting Restaurant Ranks of chefs Head chef Tasks Estimate amount and costs of supplies and food items Estimate labour costs Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Demonstrate current cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food 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 Requisition food and kitchen supplies Arrange for equipment purchases and repairs Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation,



cooking and handling of food Leading/instructing individuals Supervision 5-10 people Cuisine specialties Japanese cuisine Food specialties Fish and seafood Meat, poultry and game Stocks, soups and sauces Work conditions and physical capabilities Fast-paced environment Work under pressure Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Bending, crouching, kneeling Personal suitability Leadership Dependability Efficient interpersonal skills Flexibility Organized Reliability Team player Employment terms options Evening Shift Employment terms options Day Weekend Health benefits Dental plan Disability benefits Health care plan Paramedical services coverage Vision care benefits Financial benefits Group insurance benefits Life insurance Other benefits Other benefits Parking available Travel insurance

📌 head chef (Dartmouth)
🏢 Doraku
📍 Dartmouth