Chef

Education

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Work setting

• Restaurant

Tasks

• 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
• Prepare and cook complete meals and specialty foods for events such as banquets
• 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
• 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
• Manage kitchen operations

Supervision

• 3-4 people

Certificates, licences, memberships, and courses 

• Food Safety Certificate

Cuisine specialties

• Canadian

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods

Experience

• 2 years to less than 3 years

Health benefits

• Dental plan
• Health care plan
• Vision care benefits
• Durée de l'emploi: Permanent
• Langue de travail: Anglais
• Heures de travail: 30 to 44 hours per week