OVERVIEW LANGUAGES English or French
EDUCATION Secondary (high) school graduation certificate
EXPERIENCE 5 years or more
ON SITE 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 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
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 Rapid-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

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📌 Chef (Quebec City)
🏢 INDIA ROSA GRIFFINTOWN
📍 Quebec City