Head Chef - Montréal, Canada - Okeya Kyujiro
Description
Education:
Secondary (high) school graduation certificate
- Experience: 3 years to less than 5 years
Work setting:
- Restaurant
- Urban area
Ranks of chefs:
- Head chef
Tasks:
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- 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
- Estimate food requirements and food and labour costs
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Recruit and hire staff
- Supervise activities of souschefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
Supervision:
- 510 people
Cuisine specialties:
- Japanese cuisine
Food specialties:
- Eggs and dairy
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
Transportation/travel information:
- Public transportation is available
- Work Term: Permanent
- Work Language: English or French
- Hours: 40 hours per week
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