Education
No degree, certificate or diploma
Work Setting
Restaurant
Ranks of Chefs
Chef, Sous-chef
Tasks
1. Estimate amount and costs of supplies and food items
2. Maintain records of food costs, consumption, sales and inventory
3. Demonstrate new cooking techniques and new equipment to cooking staff
4. Create new recipes
5. Instruct cooks in preparation, cooking, garnishing and presentation of food
6. Prepare and cook complete meals and specialty foods for events such as banquets
7. Supervise cooks and other kitchen staff
8. Prepare and cook food on a regular basis, or for special guests or functions
9. Prepare and cook meals or specialty foods
10. Requisition food and kitchen supplies
11. Train staff in preparation, cooking and handling of food
12. Leading/instructing individuals
Supervision
1 to 2 people
Cuisine Specialties
East Indian
Food Specialties
Meat, poultry and game; Stocks, soups and sauces
Transportation/Travel Information
Public transportation is available
Work Conditions and Physical Capabilities
1. Fast-paced environment
2. Work under pressure
3. Physically demanding
4. Attention to detail
5. Standing for extended periods
Personal Suitability
1. Flexibility
2. Initiative
3. Organized
4. Reliability
5. Team player
Experience
1 year to less than 2 years
Support for Newcomers and Refugees
Participates in a government or community program or initiative that supports newcomers and/or refugees
Support for Youths
Participates in a government or community program or initiative that supports youth employment
Duration of Employment
Permanent
Language of Work
English
Hours of Work
30 to 35 hours per week #J-18808-Ljbffr