- Work Term : Permanent
- Work Language : English
- Hours : 40 to 44 hours per week
- Education : Secondary (high) school graduation certificate
- Experience : 2 years to less than 3 years
- or equivalent experience
Work site environment
- Noisy
- Odours
Work setting
- Formal dining room
- Restaurant
Ranks of chefs
Executive chef
Tasks
- Estimate amount and costs of supplies and food items
- Estimate labour costs
- 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
- 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
- 5-10 people
- 11-15 people
- 16-20 people
Cuisine specialties
Italian cuisine
Food specialties
- Bakery goods and desserts
- Cereals, grains and pulses
- Eggs and dairy
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
- Chocolate
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
Personal suitability
- Leadership
- Dependability
- Organized
- Team player
Screening questions
Are you currently legally able to work in Canada?
Financial benefits
Bonus
Support for newcomers and refugees
- Supports newcomers and / or refugees with foreign credential recognition
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