Job requirements
Languages
English
Education
Secondary (high) school graduation certificate
Experience
1 year to less than 2 years
- Cuisine Specialties
- French; Italian cuisine; Japanese cuisine
- Additional Skills
- Maintain records of food costs, consumption, sales and inventory; Analyze operating costs and other data; Requisition food and kitchen supplies
- Work Setting
- Restaurant; Bar
- Work Conditions and Physical Capabilities
- Work under pressure; Handling heavy loads; Physically demanding; Attention to detail; Combination of sitting, standing, walking; Standing for extended periods; Bending, crouching, kneeling; Tight deadlines
- Ability to Supervise
- 3-4 people
- Ranks of Chefs
- Sous-chef
- Food Specialties
- Vegetables, fruits, nuts and mushrooms; Stocks, soups and sauces; Meat, poultry and game; Fish and seafood
- Sous-Chefs Specific Skills
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers; Demonstrate new cooking techniques and new equipment to cooking staff
- Chefs and Specialist Chefs Specific Skills
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Personal Suitability
- Initiative; Effective interpersonal skills; Flexibility; Team player; Excellent oral communication; Dependability; Reliability; Organized
Employment groups Help -
This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Indigenous people, Newcomers to Canada, Seniors, Students, Veterans