Work Term: Permanent Work Language: English Hours: 30 to 50 hours per week Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 5 years or more Work setting Restaurant Ranks of chefs Executive chef Sous-chef Chef de partie 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 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 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 Recruit and hire staff Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation,



cooking and handling of food Leading/instructing individuals Direct and advise staff in the development and implementation of service quality assessment strategies Supervision 11-15 people Certificates, licences, memberships, and courses Food Safety Certificate Cuisine specialties French Italian cuisine Vegetarian Gluten-free Vegan Food specialties Bakery goods and desserts Cereals, grains and pulses Cold kitchen Eggs and dairy Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms Chocolate Area of work experience Manager Specialization or experience Specialized environmental skills and knowledge Security and safety Bondable Transportation/travel information Public transportation is available 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 Weight handling Between 45 and 60 kg (100-132 lbs) Own tools/equipment Tools Uniform Cellular phone Personal suitability Leadership Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player Employment terms options Evening Flexible hours Employment terms options Weekend Health benefits Dental plan Disability benefits Health care plan Paramedical services coverage Vision care benefits Financial benefits Bonus Gratuities Group insurance perks Other benefits Paid time off (volunteering or personal days)

📌 chef de cuisine (Victoria)
🏢 Cafe Brio
📍 Victoria