Work Term: Permanent Work Language: English or French Hours: 35 to 40 hours per week Education: College/CEGEP Experience: 3 years to less than 5 years Work setting Urban area Catering firm Ranks of chefs Head chef Pastry chef Tasks Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Demonstrate new cooking techniques and recent 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 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 Plan and direct food preparation and cooking activities of several restaurants 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 Supervision 3-4 people Certificates, licences, memberships, and courses Safe Food Handling certificate Food Safety Certificate Food specialties Bakery goods and desserts 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 Employment terms options Early morning Evening Flexible hours Employment terms options Morning Day Weekend

📌 pastry chef (Mount Royal)
🏢 Beso Montreal
📍 Mount Royal