Head chef

• Education: College/CEGEP
• Experience: 3 years to less than 5 years

Tasks

• Maintain records of food costs, consumption, sales and inventory
• 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
• Train staff in preparation, cooking and handling of food
• Maintain sales records for inventory control

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail

Personal suitability

• Dependability
• Organized
• Reliability
• Team player
• Work Term: Permanent
• Work Language: French
• Hours: 60 to 80 hours bi-weekly