Chef

Overview

Languages

English

• Secondary (high) school graduation certificate
• or equivalent experience

Experience

7 months to less than 1 year

On site

Work must be completed at the physical location. There is no option to work remotely.

• Chef de partie

Responsibilities

• 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
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Arrange for equipment purchases and repairs
• Prepare dishes for customers with food allergies or intolerances
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Ensure that the quality of products meets established standards

• 1 to 2 people

Experience and specialization

• Italian cuisine

• Eggs and dairy
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

• Criminal record check

• Public transportation is available

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

• Tools
• Gloves
• Uniform
• Internet access

Benefits

• Bonus
• Gratuities

• Learning/training paid by employer
• Team building opportunities
• Parking available