Chef de cuisine

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. or equivalent experience. Work site environment: Noisy. Odours. Hot. Work setting: Restaurant. Urban area. Bar. Ranks of chefs: Head chef. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. Maintain records of food costs, consumption, sales and inventory. Demonstrate new cooking techniques and new equipment to cooking staff. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Requisition food and kitchen supplies. Plan menus and ensure food meets quality standards. Recruit and hire staff. Train staff in preparation, cooking and handling of food. Supervision: 1 to 2 people. Cuisine specialties: French. Food specialties: Cold kitchen. Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms. Area of work experience: Manager. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Handling heavy loads. Physically demanding. Attention to detail. Standing for extended periods. Bending, crouching, kneeling. Personal suitability: Leadership. Dependability. Flexibility. Organized. Reliability. Team player. Screening questions: Are you available for shift or on-call work?. Are you available to start on the date listed in the job posting?. Do you have experience working in this field?. Do you meet the language requirements listed in the job posting for the position (English or French)?. Employment terms options: Evening. Experience: 5 years or more. Employment terms options: Night. Day. Weekend. Financial benefits: Bonus. Gratuities. Other benefits: Other benefits. Subsidised public transportation.