chef

Education: Secondary (high) school graduation certificate. Tasks: 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. 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. 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. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Handling heavy loads. Physically demanding. Attention to detail. Personal suitability: Leadership. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Reliability. Team player. Employment terms options: Evening. Shift. Experience: 3 years to less than 5 years. Employment terms options: Morning. Night. Day. Weekend. Financial benefits: Gratuities. Support for newcomers and refugees: Offers mentorship programs that pair newcomers and/or refugees with experienced employees . Support for youths: Provides awareness training to employees to create a welcoming work environment for youth. Support for Indigenous people: Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers .