Chef

Overview

Languages

English

• College/CEGEP

5 years or more

On site

Work must be completed at the physical location. There is no option to work remotely.

• Formal dining room
• Restaurant
• Large restaurant and hotel

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• 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 food on a regular basis, or for special guests or functions
• Requisition food and kitchen supplies
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food

• Cook Red Seal Certificate

• Italian cuisine

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

• Flexibility
• Organized
• Reliability
• Team player