specialist chef

Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year. Work setting: Restaurant. Ranks of chefs: Chef. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data.

Demonstrate new cooking techniques and new equipment to cooking staff. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. 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.

Prepare dishes for customers with food allergies or intolerances. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervision: 1 to 2 people. 3-4 people. Certificates, licences, memberships, and courses : Food Safety Certificate. Cuisine specialties: Italian cuisine. Equipment and machinery experience: Conventional oven.

Specialization or experience: Specialized environmental skills and knowledge. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Personal suitability: Leadership. Team player. Screening questions: Do you have experience working in this field?.

Do you have the required certifications listed in the job posting?. Do you meet the language requirements listed in the job posting for the position (English or French)?. Employment terms options: Evening. Shift. Flexible hours. Morning. Experience: 5 years or more. Employment terms options: On call.