- Work Term: Permanent
- Work Language: English
- Hours: 35 to 40 hours per week
- Education: Secondary (high) school graduation certificate
- Experience: 1 year to less than 2 years
Work setting
- Restaurant
Ranks of chefs
- Sous-chef
- Meat chef
Tasks
- Estimate amount and costs of supplies and food items
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- Demonstrate new 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
- Prepare and cook complete meals and specialty foods for events such as banquets
- Prepare and cook food on a regular basis, or for special guests or functions
- Requisition food and kitchen supplies
- Arrange for equipment purchases and repairs
- Consult with clients regarding weddings, banquets and specialty functions
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Train staff in preparation, cooking and handling of food
- Cantonese cuisine
- Japanese cuisine
- International
- Korean
Food specialties
- Cold kitchen
- Stocks, soups and sauces
Security and safety
- Criminal record check
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Physically demanding
- Combination of sitting, standing, walking
- Standing for extended periods
Own tools/equipment
- Cellular phone
Personal suitability
- Leadership
- Dependability
- Efficient interpersonal skills
- Organized
- Team player
Employment terms options
- Flexible hours
- To be determined
Other advantages
- Free parking available
#J-18808-Ljbffr
📌 chef (Halifax Regional Municipality)
🏢 SUSHI JET ASIAN CUISINE
📍 Halifax Regional Municipality
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