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Job Description & How to Apply Below
- Education:
Secondary (high) school graduation certificate - Experience:
3 years to less than 5 years Work setting - Restaurant Ranks of chefs
- Chef Tasks
- 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
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- 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
- Prepare and cook meals or specialty foods
- 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 Supervision
- 5-10 people Cuisine specialties
- Japanese cuisine Work conditions and physical capabilities
- Fast-paced environment Personal suitability
- Leadership
- Organized
- Reliability
- Team player Employment terms options
- Early morning
- Evening Employment terms options
- Morning
- Night
- Day
- Weekend
- Overtime required
- Work Term:
Permanent - Work Language:
English - Hours:
30 to 40 hours per week
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