About

Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Urban area. Tasks: 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. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. 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. Prepare dishes for customers with food allergies or intolerances. Train staff in preparation, cooking and handling of food. Manage kitchen operations. Inspect kitchens and food service areas. Clean kitchen and work areas. Prepare and cook complete meals or individual dishes and foods. Supervision: 3-4 people. Cook (general). Cuisine specialties: East Indian. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Handling heavy loads. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Bending, crouching, kneeling. Repetitive tasks. Personal suitability: Dependability. Flexibility. Initiative. Organized. Reliability. Team player. Client focus. Judgement. Experience: 7 months to less than 1 year. Other benefits: Other benefits.