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- Education: Secondary (high) school graduation certificate
- Experience: 3 years to less than 5 years
- Hot
- Non-smoking
- Restaurant
- Urban area
- Bistro
- Chef
- Maintain records of food costs, consumption, sales and inventory
- 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
- 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
- Train staff in preparation, cooking and handling of food
- 5-10 people
- Cereals, grains and pulses
- Eggs and dairy
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
- Dental plan
- Health care plan
- Work Term: Permanent
- Work Language: English
- Hours: 40 hours per week
chef - Toronto, Canada - 2116011 Ontario Inc. (Squire & Firkin)
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