Work Term: Permanent Work Language: English or French Hours: 30 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 or equivalent experience Work site environment Noisy Odours Hot Work setting Restaurant Urban area Bar Ranks of chefs Head chef Tasks Estimate amount and costs of supplies and food items Estimate labour costs 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 Supervise cooks and other kitchen staff Prepare and cook food on a regular basis, or for special guests or functions Requisition food and kitchen supplies Plan menus and ensure food meets quality standards Recruit and hire staff Train staff in preparation, cooking and handling of food Supervision 1 to 2 people Cuisine specialties French Food specialties Cold kitchen Fish and seafood Meat, poultry and game Stocks,



soups and sauces Vegetables, fruits, nuts and mushrooms Area of work experience Manager Transportation/travel information Public transportation is available Work conditions and physical capabilities Quick-paced environment Work under pressure Handling heavy loads Physically demanding Attention to detail Standing for extended periods Bending, crouching, kneeling Personal suitability Leadership Dependability Flexibility Organized Reliability Team player Screening questions Are you available for shift or on-call work? Are you available to start on the date listed in the job posting? Do you have experience working in this field? Do you meet the language requirements listed in the job posting for the position (English or French)? Employment terms options Evening Employment terms options Night Day Weekend Financial benefits Bonus Gratuities Other benefits Other benefits Subsidised public transportation

📌 chef de cuisine (Montreal)
🏢 KABINET
📍 Montreal