Overview
Languages: French

Education

Other trades certificate or diploma

Experience
2 years to less than 3 years

On site
Work must be completed at the physical location. There is no option to work remotely.

Work setting

Hotel, motel, resort

Responsibilities
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 current 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





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

Supervise activities of sous-chefs, specialist chefs, chefs and cooks

Train staff in preparation, cooking and handling of food

Leading/instructing individuals

Supervision

3-4 people

Experience and specialization
Food specialties

Bakery goods and desserts

Chocolate

Additional information
Personal suitability

Leadership

Dependability

Efficient interpersonal skills

Flexibility

Initiative

Organized

Reliability

Team player

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📌 chef pâtissier (Quebec City)
🏢 Manoir Hovey | Relais & Châteaux
📍 Quebec City