Work must be completed at the physical location. There is no option to work remotely.
WORK SETTING
- Formal dining room
- Restaurant
RANKS OF CHEFS
- Head chef
RESPONSIBILITIES
TASKS
- Estimate amount and costs of supplies and food items
- Maintain records of food costs, consumption, sales and inventory
- Demonstrate recent 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
EXPERIENCE AND SPECIALIZATION
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
ADDITIONAL INFORMATION
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
📌 Chef (Montreal)
🏢 INDIA ROSA GRIFFINTOWN
📍 Montreal
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