Education: College/CEGEP Experience: 1 year to less than 2 years 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 current 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 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 Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Cuisine specialties East Indian Work Term: Permanent Work Language: English Hours: 35 hours per week

📌 head chef (Winnipeg)
🏢 Amritsari kulcha point
📍 Winnipeg