Job opportunity
Chef
Restaurant Le Tournesol
OVERVIEW
LANGUAGES
French
EDUCATION
College/CEGEP
or equivalent experience
Cooking and related culinary arts, general
Restaurant/food services management
EXPERIENCE
3 years to less than 5 years
ON SITE
Work must be completed at the physical location. There is no option to work remotely.
WORK SITE ENVIRONMENT
Noisy
Hot
Non-smoking
WORK SETTING
Restaurant
RANKS OF CHEFS
Chef
RESPONSIBILITIES
Maintain records of food costs, consumption, sales and inventory
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 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
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
CUISINE SPECIALTIES
Cantonese cuisine
French
Italian cuisine
European
International
Mediterranean cuisine
FOOD SPECIALTIES
Cold kitchen
Fish and seafood
Meat, poultry and game
Vegetables, fruits, nuts and mushrooms
ADDITIONAL INFORMATION
WORK CONDITIONS AND PHYSICAL CAPABILITIES
Fast-paced environment
Work under pressure
Tight deadlines
Handling heavy loads
Physically demanding
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods
Bending, crouching, kneeling
PERSONAL SUITABILITY
Leadership
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player
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Apply on source site LANGUAGES
French
EDUCATION
College/CEGEP
or equivalent experience
Cooking and related culinary arts, general
Restaurant/food services management
EXPERIENCE
3 years to less than 5 years
ON SITE
Work must be completed at the physical location. There is no option to work remotely.
WORK SITE ENVIRONMENT
Noisy
Hot
Non-smoking
WORK SETTING
Restaurant
RANKS OF CHEFS
Chef
RESPONSIBILITIES
Maintain records of food costs, consumption, sales and inventory
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 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
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
CUISINE SPECIALTIES
Cantonese cuisine
French
Italian cuisine
European
International
Mediterranean cuisine
FOOD SPECIALTIES
Cold kitchen
Fish and seafood
Meat, poultry and game
Vegetables, fruits, nuts and mushrooms
ADDITIONAL INFORMATION
WORK CONDITIONS AND PHYSICAL CAPABILITIES
Fast-paced environment
Work under pressure
Tight deadlines
Handling heavy loads
Physically demanding
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods
Bending, crouching, kneeling
PERSONAL SUITABILITY
Leadership
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player
#J-18808-Ljbffr