chef

Education: Secondary (high) school graduation certificateExperience: 2 years to less than 3 yearsWork site environmentWet/dampHotCold/refrigeratedNon-smokingRanks of chefsChefTasksAnalyze operating costs and other dataDemonstrate new cooking techniques and new equipment to cooking staffInstruct cooks in preparation, cooking, garnishing and presentation of foodSupervise cooks and other kitchen staffPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesPlan menus and ensure food meets quality standardsTrain staff in preparation, cooking and handling of foodSupervision5-10 peopleCuisine specialtiesKosherInternationalMediterranean cuisineHalalWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesHandling heavy loadsPhysically demandingAttention to detailCombination of sitting, standing, walkingStanding for extended periodsBending, crouching, kneelingPersonal suitabilityDependabilityEfficient interpersonal skillsExcellent oral communicationFlexibilityInitiativeOrganizedReliabilityTeam playerWork Term: PermanentWork Language: EnglishHours: 40 hours per week