Job Description
Work Term: PermanentWork Language: EnglishHours: 40 hours per weekEducation: Secondary (high) school graduation certificateExperience: 2 years to less than 3 yearsWork site environmentWet/dampNoisyOdoursHotCold/refrigeratedNon-smokingWork settingRestaurantCentral food commissaryRanks of chefsChefTasksDemonstrate new cooking techniques and new equipment to cooking staffSupervise activities of specialist chefs, chefs, cooks and other kitchen workersCreate new recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodPrepare and cook complete meals and specialty foods for events such as banquetsSupervise cooks and other kitchen staffPrepare and cook food on a regular basis, or for special guests or functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesConsult with clients regarding weddings, banquets and specialty functionsPlan and direct food preparation and cooking activities of several restaurantsPlan menus and ensure food meets quality standardsPrepare dishes for customers with food allergies or intolerancesRecruit and hire staffTrain staff in preparation, cooking and handling of foodSupervision3-4 peopleCuisine specialtiesSouth IndianEast IndianInternationalFood specialtiesCereals, grains and pulsesMeat, poultry and gameVegetables, fruits, nuts and mushroomsSecurity and safetyCriminal record checkTransportation/travel informationOwn transportationWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesHandling heavy loadsPhysically demandingAttention to detailCombination of sitting, standing, walkingStanding for extended periodsBending, crouching, kneelingOwn tools/equipmentToolsCellular phonePersonal suitabilityLeadershipDependabilityEfficient interpersonal skillsExcellent oral communicationFlexibilityInitiativeOrganizedReliabilityTeam player