Head chef
- Coquitlam, BC, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Working hours
- 30 to 40 hours per week
- Posting language
- English
- Posted
Original job description
- Education:
- Expérience:
- Secondary (high) school graduation certificate
- 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
- Prepare and cook meals or specialty foods
- Requisition food and kitchen supplies
- Plan menus and ensure food meets quality standards
- Train staff in preparation, cooking and handling of food
- 3 years to less than 5 years
- Durée de l'emploi: Permanent
- Langue de travail: Anglais
- Heures de travail: 30 to 40 hours per week
More about this job
Responsibilities
Oversee kitchen staff and train them in food preparation, cooking, handling, and presentation. Develop recipes and menus, prepare meals, maintain food cost and inventory records, and ensure food meets quality standards.
Requirements
Requires a secondary school graduation certificate and 3 to less than 5 years of experience. The role is permanent, full-time, and requires 30 to 40 hours per week.
Skills
- Food Cost Management
- Inventory Management
- Staff Supervision
- Recipe Development
- Cooking
- Food Preparation
- Menu Planning
- Food Quality Control
- Kitchen Supply Requisitioning
- Staff Training
- Food Presentation
- Cooking Techniques
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
Keywords
- Food Costs
- Food Consumption
- Sales Records
- Inventory
- Cooking Techniques
- Kitchen Equipment
- Specialist Chefs
- Chefs
- Cooks
- Kitchen Staff
- Recipe Development
- Food Preparation
- Cooking
- Garnishing
- Food Presentation
- Meal Preparation
- Specialty Foods
- Food Supplies
- Kitchen Supplies
- Menu Planning
- Food Quality Standards
- Staff Training
- Food Handling
- Airlines and Aviation