• Work Term: Permanent
• Work Language: English
• Hours: 30 to 44 hours per week
• Education: Secondary (high) school graduation certificate
• Experience: 5 years or more

Work site environment

• Noisy
• Hot
• Non-smoking

Work setting

• Restaurant

Ranks of chefs

• Chef

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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 meals or specialty foods
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 1 to 2 people

Cuisine specialties

• Cantonese cuisine
• Szechuan
• Dim Sum

Food specialties

• Bakery goods and desserts
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces

Transportation/travel information

• Own transportation

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
• Bending, crouching, kneeling

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Employment terms options

• Evening
• Shift
• Morning

Employment terms options

• Weekend
• Overtime available