Education: Other trades certificate or diploma Experience: 2 years to less than 3 years Work setting Hotel, motel, resort 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 new cooking techniques and new equipment to cooking staff 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 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 Consult with clients regarding weddings,



banquets and specialty functions Plan and direct food preparation and cooking activities of several restaurants 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 3-4 people Food specialties Bakery goods and desserts Chocolate Personal suitability Leadership Dependability Productive interpersonal skills Flexibility Initiative Organized Reliability Team player Employment terms options Evening Employment terms options Morning Day Weekend Work Term: Permanent Work Language: French Hours: 40 hours per week

📌 chef pâtissier (North Hatley)
🏢 Manoir Hovey
📍 North Hatley