About

Education: Secondary (high) school graduation certificate. Work site environment: Noisy. Odours. Hot. Non-smoking. Work setting: Restaurant. Urban area. Ranks of chefs: Sous-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. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervision: 5-10 people. Cuisine specialties: French. Italian cuisine. Spanish. Mediterranean cuisine. Food specialties: Bakery goods and desserts. Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Physically demanding. Attention to detail. Standing for extended periods. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Flexibility. Initiative. Organized. Reliability. Team player. Experience: 1 year to less than 2 years. Support for newcomers and refugees: Does not require Canadian work experience. Support for youths: Offers on-the-job training tailored to youth.