- College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
- or equivalent experience
Experience
3 years to less than 5 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Work setting
- Restaurant
Responsibilities
Tasks
- Estimate amount and costs of supplies and food items
- Demonstrate new cooking techniques and new equipment to cooking staff
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Prepare and cook food on a regular basis, or for special guests or functions
- 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
Supervision
- 1 to 2 people
Experience and specialization
Cuisine specialties
- South Indian
Additional information
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Handling heavy loads
- Physically demanding
- Standing for extended periods
- Repetitive tasks
Personal suitability
- Dependability
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
- Client focus
- Judgement