Job Description
Job Overview
- Work Term: Permanent
- Work Language: English
- Hours: 36 to 40 hours per week
- Education: College, CEGEP or other non‑university certificate or diploma from a program of 1 year to 2 years
- Experience: 2 to less than 3 years culinary arts/chef training, restaurant/food services management
Primary Responsibilities
- 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
- 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
- Prepare ...