Work Term: Permanent Work Language: English or French Hours: 30 to 40 hours per week Education: Secondary (high) school graduation certificate Experience: 5 years or more Work setting Formal dining room Restaurant Ranks of chefs Head chef Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory 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 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 Leading/instructing individuals Supervision 16-20 people More than 20 people Cuisine specialties South Indian East Indian Food specialties Cold kitchen Eggs and dairy Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms Transportation/travel information Public transportation is available Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Physically demanding Attention to detail Standing for extended periods Bending, crouching, kneeling Personal suitability Leadership Dependability Flexibility Initiative Organized Reliability Team player Employment terms options Early morning Evening Shift Flexible schedule Morning Employment terms options Night On call Day Weekend

📌 chef (Montreal)
🏢 INDIA ROSA GRIFFINTOWN
📍 Montreal