Job Description
Overview
Languages: French.
Education: College/CEGEP.
Experience: 3 years to less than 5 years.
Location: On site. Work must be completed at the physical location. There is no option to work remotely.
Work site environment
- Noisy
- Hot
- Cold/refrigerated
- Non-smoking
Ranks of chefs
- Sous-chef
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 ...