LANGUAGES French
EDUCATION Other trades certificate or diploma
Cooking and related culinary arts, general
EXPERIENCE 5 years or more
ON SITE Work must be completed at the physical location. There is no option to work remotely.
WORK SITE ENVIRONMENT Odours
Hot
Non-smoking
WORK SETTING Restaurant
Catering firm
RANKS OF CHEFS Head chef
RESPONSIBILITIES TASKS Estimate amount and costs of supplies and food items
Estimate labour costs
Maintain records of food costs, consumption, sales and inventory
Analyze operating costs and other data
Demonstrate new cooking techniques and new equipment to cooking staff
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 meals or specialty foods
Requisition food and kitchen supplies
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances




Train staff in preparation, cooking and handling of food
SUPERVISION 3-4 people
Working groups
CREDENTIALS CERTIFICATES, LICENCES, MEMBERSHIPS, AND COURSES Safe Food Handling certificate
Food Safety Certificate
EXPERIENCE AND SPECIALIZATION CUISINE SPECIALTIES African cuisine
Mediterranean cuisine
FOOD SPECIALTIES Cereals, grains and pulses
Fish and seafood
Meat, poultry and game
Stocks, soups and sauces
Vegetables, fruits, nuts and mushrooms
AREA OF WORK EXPERIENCE Manager
WORK CONDITIONS AND PHYSICAL CAPABILITIES Fast-paced setting
Work under pressure
Tight deadlines
Attention to detail
Standing for extended periods
PERSONAL SUITABILITY Leadership
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player
FINANCIAL BENEFITS Gratuities

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📌 Chef (Quebec City)
🏢 El mida
📍 Quebec City