specialist chef
Your tasks
Ranks of chefs Head chef. Chef.
- Estimate amount and costs of supplies and food items.
- Maintain records of food costs, consumption, sales and inventory.
- Analyze operating costs and other data.
- 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 food on a regular basis, or for special guests or functions.
- Prepare and cook meals or specialty foods.
- 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.
- Prepare dishes for customers with food allergies or intolerances.
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks.
- Train staff in preparation, cooking and handling of food.
Supervision 11-15 people.
Requirements
Education Secondary (high) school graduation certificate. or equivalent experience.
Certificates, licences, memberships, and courses
- Safe Food Handling certificate.
- Food Safety Certificate.
Cuisine specialties Cantonese cuisine . Szechuan. Dim Sum.
Work conditions and physical capabilities
- Fast-paced environment.
- Work under pressure.
- Tight deadlines.
- Attention to detail.
Personal suitability
- Leadership.
- Organized.
- Reliability.
- Team player.
3 years to less than 5 years.
What we offer
Group insurance benefits.
Other
Work site environment Noisy. Hot.
Work setting Restaurant.
Employment terms options Early morning. Evening.
Employment terms options Morning. Night. Day. Weekend.