chef
Education:
Secondary (high) school graduation certificate. or equivalent experience.
Tasks:
- Estimate amount and costs of supplies and food items.
- Estimate labour costs.
- 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.
- 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.
- Plan menus and ensure food meets quality standards.
- Prepare dishes for customers with food allergies or intolerances.
- Recruit and hire staff.
- Train staff in preparation, cooking and handling of food.
- Leading/instructing individuals.
Work conditions and physical capabilities:
- Fast-paced environment.
- Work under pressure.
- Tight deadlines.
- Handling heavy loads.
- 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.
Experience:
3 years to less than 5 years.
Employment terms options:
Morning. Day. Weekend.
Other benefits:
Other benefits.