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Job Description & How to Apply Below
- Education:
Other trades certificate or diploma - Experience:
3 years to less than 5 years Work setting - Restaurant Ranks of chefs
- Chef
- Sous-chef Tasks
- 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 Certificates, licences, memberships, and courses
- Cook Trade Certification
- Safe Food Handling certificate
- Cook Red Seal Certificate
- Food Safety Certificate Cuisine specialties
- Canadian Transportation/travel information
- Public transportation is available Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Attention to detail
- Standing for extended periods Employment terms options
- Early morning
- Evening Employment terms options
- Morning
- Night
- Day
- Weekend Health benefits
- Health care plan Financial benefits
- Gratuities
- Work Term:
Permanent - Work Language:
English - Hours:
40 hours per week
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