chef de cuisine

Education:

Secondary (high) school graduation certificate.

Work setting:

Restaurant.

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.
• 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.
• Consult with clients regarding weddings, banquets and specialty functions.
• 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.

Cuisine specialties:

• South Indian.
• Vegetarian.
• Halal.

Food specialties:

• Eggs and dairy.
• Fish and seafood.
• Meat, poultry and game.
• Stocks, soups and sauces.
• Vegetables, fruits, nuts and mushrooms.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Standing for extended periods.

Employment terms options:

• Early morning.
• Evening.

Experience:

2 years to less than 3 years.

Employment terms options:

• Morning.
• Day.
• Weekend.
• Overtime available.

Other benefits:

• Free parking available.
• Team building opportunities.