About

Education: Secondary (high) school graduation certificate. Work setting: Staff accommodation available. Ship. Ranks of chefs: Sous-chef. Tasks: 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 meals or specialty foods. 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 : Emergency First Aid and Cardiopulmonary Resuscitation (CPR). Food Safety Certificate. Security and safety: Medical exam. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Physically demanding. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Leadership. Efficient interpersonal skills. Organized. Reliability. Team player. Experience: 3 years to less than 5 years. Other benefits: On-site housing options. On-site recreation and activities. Transportation provided by employer.