second chef - Fernie, Canada - The Bridge Bistro

Description

• Work Term: Permanent
• Work Language: English
• Hours: 32 to 35 hours per week
• Education: Secondary (high) school graduation certificate
• Experience: 7 months to less than 1 year
• or equivalent experience

Work site environment

• Outdoors
• Wet/damp
• Noisy
• Odours
• Hot

Work setting

• Restaurant
• Bistro

Ranks of chefs

• Chef
• Chef de partie

Tasks

• Maintain records of food costs, consumption, sales and inventory
• 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
• 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
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people

Cuisine specialties

• Canadian
• International

Work conditions and physical capabilities

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

Personal suitability

• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player