Terms: This is a permanent, full time job, which requires working days, evenings, nights, and weekends. Some overtime will be available.

Salary: will be $25,000.00 to $30,000.00 per year for a 50 hour week.

Education: The applicant should have completed high school, completed college or technical training.

Experience: at least five years’ experience.

Credentials required: The applicant should have Cook Red Seal Certificate, Safe Food Handling certificate.

Chef Category: Executive chef, Head chef

Work Setting: Restaurant

Cuisine Specialties: East Indian, European

Food Preparation Specializations: Stocks, soups and sauces, Bakery goods and desserts, Cold kitchen, Meat, poultry and game, Eggs and dairy, Cereals, grains and pulses, Fish and seafood, Vegetables, fruits, nuts and mushrooms

Specific Skills: Plan and direct food preparation and cooking activities, Estimate food requirements, Estimate food and labour costs, Demonstrate new equipment, Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances, Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques, Plan menus, Ensure quality of food and portion control, Create new recipes, Requisition food and kitchen supplies and equipment, Schedule staff, Recruit and hire staff, Supervise cooks and kitchen staff, Supervise sous-chefs

Additional Skills: Maintain records of food costs, consumption, sales and inventory

Work Conditions and Physical Capabilities: Fast-paced environment, Work under pressure, Handling heavy loads, Physically demanding, Attention to detail, Standing for extended periods

Work Site Environment: Hot, Cold/refrigerated

Ability to Supervise: 5-10 people

Essential Skills: Reading text, Numeracy, Writing, Oral communication, Working with others, Problem solving, Decision making, Critical thinking, Job task planning and organizing, Significant use of memory, Computer use

This job in no longer available

The contact information has been removed

Order Number: 4905997

Post date: 2010-03-10