Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 5 years or more or equivalent experience Work setting Restaurant Offshore Tasks 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 Shape, lace and tie roasts, other meats, poultry and seafood Food specialties Fish and seafood Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Standing for extended periods Personal suitability Leadership Excellent oral communication Organized Team player Employment terms options Evening Shift Morning Employment terms options Day Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week

📌 chef de partie (Kamloops)
🏢 Browns Socialhouse
📍 Kamloops