Job Description
Education: Other trades certificate or diplomaExperience: 2 years to less than 3 years or equivalent experienceWork settingUrban areaCatering firmHotel, motel, resortRanks of chefsHead chefTasksMaintain records of food costs, consumption, sales and inventoryDemonstrate 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 foodSupervise cooks and other kitchen staffPrepare and cook meals or specialty foodsPlan menus and ensure food meets quality standardsTrain staff in preparation, cooking and handling of foodSupervision3-4 peopleCuisine specialtiesInternationalFood specialtiesEggs and dairyFish and seafoodStocks, soups and saucesVegetables, fruits, nuts and mushroomsWork conditions and physical capabilitiesFast-paced environmentWork under pressureAttention to detailCombination of sitting, standing, walkingPersonal suitabilityDependabilityExcellent oral communicationInitiativeOrganizedReliabilityTeam playerFinancial benefitsGroup insurance benefitsWork Term: PermanentWork Language: EnglishHours: 35 to 40 hours per week