Specialist chef
- Vaughan, ON, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Experience
- Experience: 5 years or more
- Working hours
- 30 to 40 hours per week
- Posting language
- English
- Posted
Original job description
- Education: Secondary (high) school graduation certificate
- Experience: 5 years or more
- or equivalent experience
- Outdoors
- Noisy
- Catering firm
- 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
- Prepare and cook complete meals and specialty foods for events such as banquets
- 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
- Requisition food and kitchen supplies
- Consult with clients regarding weddings, banquets and specialty functions
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Train staff in preparation, cooking and handling of food
- 3-4 people
- Fish and seafood
- Meat, poultry and game
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Standing for extended periods
- Leadership
- Flexibility
- Organized
- Evening
- Shift
- Morning
- Night
- Day
- Weekend
- Work Term: Permanent
- Work Language: English
- Hours: 30 to 40 hours per week
More about this job
Responsibilities
Plan menus, develop recipes, estimate and manage food supplies and costs, and prepare meals and specialty dishes for events and functions. Supervise and train kitchen staff, maintain food quality standards, and consult with clients about catering requirements.
Requirements
Requires a secondary school graduation certificate and at least five years of experience or equivalent experience. The role involves supervising three to four people and requires leadership, flexibility, and organization.
Skills
- Menu Planning
- Recipe Development
- Food Preparation
- Cooking
- Kitchen Staff Supervision
- Staff Training
- Food Cost Management
- Inventory Management
- Food Quality Control
- Catering
- Client Consultation
- Food Allergy Accommodation
- Leadership
- Organization
- Flexibility
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
Keywords
- Catering
- Specialty Foods
- Fish And Seafood
- Meat
- Poultry
- Game
- Menu Planning
- Recipe Development
- Food Cost Records
- Inventory Management
- Food Quality Standards
- Food Allergies
- Food Intolerances
- Banquets
- Wedding Catering
- Kitchen Supervision
- Staff Training
- Food Preparation
- Food Presentation
- Supply Requisition