Job Description
Education: No degree, certificate or diplomaExperience: 1 year to less than 2 yearsWork site environmentHotWork settingRestaurantCatering firmRanks of chefsChefTasksMaintain records of food costs, consumption, sales and inventoryCreate 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 suppliesPrepare dishes for customers with food allergies or intolerancesTrain staff in preparation, cooking and handling of foodSupervisionStaff in various areas of responsibilityCuisine specialtiesSouth IndianFood specialtiesCereals, grains and pulsesEggs and dairyFish and seafoodMeat, poultry and gameStocks, soups and saucesVegetables, fruits, nuts and mushroomsWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesHandling heavy loadsPhysically demandingAttention to detailCombination of sitting, standing, walkingStanding for extended periodsBending, crouching, kneelingPersonal suitabilityDependabilityEfficient interpersonal skillsExcellent oral communicationFlexibilityInitiativeOrganizedReliabilityTeam playerWork Term: PermanentWork Language: EnglishHours: 30 to 40 hours per week