Chef

Overview

Languages:

English

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• or equivalent experience

5 years or more

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

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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 food on a regular basis, or for special guests or functions
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

• Fast-paced environment
• Work under pressure
• Handling heavy loads
• Attention to detail

• Leadership
• Efficient interpersonal skills
• Flexibility
• Team player