About

Education: Secondary (high) school graduation certificate. Work site environment: Odours. 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. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook complete meals and specialty foods for events such as banquets. 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. Plan and direct food preparation and cooking activities of several restaurants. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Supervision: 5-10 people. Certificates, licences, memberships, and courses : Cook Trade Certification. Safe Food Handling certificate. Cuisine specialties: Canadian. Mexican. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Flexibility. Initiative. Organized. Reliability. Team player. Employment terms options: Evening. Shift. Experience: 2 years to less than 3 years. Employment terms options: Morning. Day. Weekend. Other benefits: Other benefits.