Description du poste
- Work Term: Permanent
- Work Language: English
- Hours: 60 to 96 hours bi-weekly
- Education: College/CEGEP
- Experience: 5 years or more
- Restaurant
- Head chef
- 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
- 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
- Requisition food and kitchen supplies
- Arrange for equipment purchases and repairs
- Plan menus and ensure food meets quality standards
- 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
- Leading/instructing individuals
- 5-10 people
- Japanese cuisine
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Fast-paced environment
- Work under pressure
- Handling heavy loads
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Bending, crouching, kneeling
- Leadership
- Dependability
- Efficient interpersonal skills
- Flexibility
- Organized
- Reliability
- Team player
- Evening
- Shift
- Day
- Weekend
- Dental plan
- Disability benefits
- Health care plan
- Paramedical services coverage
- Vision care benefits
- Group insurance benefits
- Life insurance
- Other benefits
- Parking available
- Travel insurance
Salary: $32.00 to $35.00 hourly (to be negotiated)
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