Job Description
Work Term: Permanent
Work Language: English
Hours: 40 hours per week
Education: Other trades certificate or diploma
Experience: 3 years to less than 5 years
Work setting: Restaurant
Ranks of chefs: Chef Sous-chef
Responsibilities
- Maintain records of food costs, consumption, sales and inventory
- Demonstrate new cooking techniques and new equipment to cooking staff
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Supervise cooks and other kitchen staff
- Prepare and cook food on a regular basis, or for special guests or functions
- 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
- Leading/instructing individuals
- Supervision 5-10 people