Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week Education: No degree, certificate or diploma Experience: 7 months to less than 1 year Work site environment Hot Work setting Restaurant Ranks of chefs Chef Tasks Maintain records of food costs, consumption, sales and inventory Demonstrate new cooking techniques and recent 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 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 Supervision Staff in various areas of responsibility Cuisine specialties South Indian Food specialties Cereals, grains and pulses Eggs and dairy Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling Personal suitability Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player Screening questions Do you have experience working in this field? Employment terms options Early morning Employment terms options Evening Morning Day Weekend

📌 specialty foods chef (Mississauga)
🏢 KERALA CURRY HOUSE
📍 Mississauga