Chef

Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year. or equivalent experience. Work site environment: Noisy. Non-smoking. Work setting: Hotel, motel, resort. Ranks of chefs: Head chef. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Prepare and cook complete meals and specialty foods for events such as banquets. Prepare and cook meals or specialty foods. 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. Recruit and hire staff. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Leading/instructing individuals. Supervision: 3-4 people. Cuisine specialties: South Indian. Canadian. East Indian. International. Mediterranean cuisine. Vegan. Area of work experience: Manager. Work conditions and physical capabilities: Attention to detail. Standing for extended periods. Bending, crouching, kneeling. Personal suitability: Leadership. Organized. Team player. Screening questions: Are you currently a student?. Do you have experience working in this field?. Employment terms options: Early morning. Experience: 2 years to less than 3 years. Employment terms options: Morning. Day. Weekend. Other benefits: Free parking available. On-site amenities. Transportation provided by employer.