Overview
Languages
- English
Education
- Secondary (high) school graduation certificate or equivalent experience
Experience
- 2 years to less than 3 years
On site
- Work must be completed at the physical location. There is no option to work remotely.
Work setting
- Restaurant
Responsibilities
Tasks
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- 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 food on a regular basis, or for special guests or functions
- 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
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
Supervision
- 5-10 people
Additional information
Work conditions and physical capabilities
- Fast-paced environment
- Attention to detail
- Combination of sitting, standing, walking
Personal suitability
- Efficient interpersonal skills
- Organized
- Reliability
- Team player
