Job opportunity
Chef
EL MIDA
LANGUAGES
French
EDUCATION
Other trades certificate or diploma
Cooking and related culinary arts, general
EXPERIENCE
5 years or more
ON SITE
Work must be completed at the physical location. There is no option to work remotely.
WORK SITE ENVIRONMENT
Odours
Hot
Non-smoking
WORK SETTING
Restaurant
Catering firm
RANKS OF CHEFS
Head chef
RESPONSIBILITIES
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
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
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
SUPERVISION
3-4 people
Working groups
CREDENTIALS
CERTIFICATES, LICENCES, MEMBERSHIPS, AND COURSES
Safe Food Handling certificate
Food Safety Certificate
EXPERIENCE AND SPECIALIZATION
CUISINE SPECIALTIES
African cuisine
Mediterranean cuisine
FOOD SPECIALTIES
Cereals, grains and pulses
Fish and seafood
Meat, poultry and game
Stocks, soups and sauces
Vegetables, fruits, nuts and mushrooms
AREA OF WORK EXPERIENCE
Manager
WORK CONDITIONS AND PHYSICAL CAPABILITIES
Fast-paced environment
Work under pressure
Tight deadlines
Attention to detail
Standing for extended periods
PERSONAL SUITABILITY
Leadership
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player
FINANCIAL BENEFITS
Gratuities
#J-18808-Ljbffr
Apply on source site French
EDUCATION
Other trades certificate or diploma
Cooking and related culinary arts, general
EXPERIENCE
5 years or more
ON SITE
Work must be completed at the physical location. There is no option to work remotely.
WORK SITE ENVIRONMENT
Odours
Hot
Non-smoking
WORK SETTING
Restaurant
Catering firm
RANKS OF CHEFS
Head chef
RESPONSIBILITIES
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
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
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
SUPERVISION
3-4 people
Working groups
CREDENTIALS
CERTIFICATES, LICENCES, MEMBERSHIPS, AND COURSES
Safe Food Handling certificate
Food Safety Certificate
EXPERIENCE AND SPECIALIZATION
CUISINE SPECIALTIES
African cuisine
Mediterranean cuisine
FOOD SPECIALTIES
Cereals, grains and pulses
Fish and seafood
Meat, poultry and game
Stocks, soups and sauces
Vegetables, fruits, nuts and mushrooms
AREA OF WORK EXPERIENCE
Manager
WORK CONDITIONS AND PHYSICAL CAPABILITIES
Fast-paced environment
Work under pressure
Tight deadlines
Attention to detail
Standing for extended periods
PERSONAL SUITABILITY
Leadership
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player
FINANCIAL BENEFITS
Gratuities
#J-18808-Ljbffr