Chef

• Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• Experience: 1 year to less than 2 years
• or equivalent experience

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 35 hours per week