chef

Education: Secondary (high) school graduation certificateExperience: 2 years to less than 3 yearsWork site environmentWet/dampHotCold/refrigeratedNon-smokingRanks of chefsHead chefTasksMaintain records of food costs, consumption, sales and inventoryAnalyze operating costs and other dataDemonstrate new cooking techniques and new equipment to cooking staffSupervise activities of specialist chefs, chefs, cooks and other kitchen workersCreate new recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodPrepare and cook complete meals and specialty foods for events such as banquetsSupervise cooks and other kitchen staffPrepare and cook food on a regular basis, or for special guests or functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesPlan menus and ensure food meets quality standardsTrain staff in preparation, cooking and handling of foodLeading/instructing individualsSupervision5-10 peopleCuisine specialtiesInternationalHalalWork 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: 37.5 hours per week