Overview
Languages
English
Education
- Secondary (high) school graduation certificate
Experience
5 years or more
On site
Work must be completed at the physical location. There is no option to work remotely.
Work setting
Ranks of chefs
Responsibilities
Tasks
- Estimate amount and costs of supplies and food items
- Maintain records of food costs, consumption, sales and inventory
- 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
- 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
- Consult with clients regarding weddings, banquets and specialty functions
- Plan menus and ensure food meets quality standards
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
Supervision
Experience and specialization
Cuisine specialties
- Cantonese cuisine
- Dim Sum
Food specialties
- Bakery goods and desserts
- Cold kitchen
- Eggs and dairy
- Fish and seafood
- Meat, poultry and game
- Vegetables, fruits, nuts and mushrooms
Additional information
Work conditions and physical capabilities
- Fast-paced environment
- Tight deadlines
- Combination of sitting, standing, walking
Personal suitability
- Leadership
- Efficient interpersonal skills
- Organized
- Reliability
- Team player
Employment groups
This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:
Support for newcomers and refugees
- Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees
Support for mature workers
- Provides staff with awareness training to create a welcoming work environment for mature workers