Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years Work site environment Hot Work setting Restaurant 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 Requisition food and kitchen supplies Arrange for equipment purchases and repairs 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 Supervision 1 to 2 people Certificates, licences, memberships, and courses Food Safety Certificate Cuisine specialties East Indian Food specialties Cereals, grains and pulses Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms Work conditions and physical capabilities Fast-paced setting Physically demanding Standing for extended periods Personal suitability Leadership Flexibility Team player Employment terms options Flexible hours Other benefits Learning/training paid by employer Work Term: Permanent Work Language: English Hours: 35 hours per week

📌 specialist chef (Vancouver)
🏢 Hariyali Express Indian Cuisine & Bar
📍 Vancouver