EDUCATION

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

EXPERIENCE

• 5 years or more
• Durée de l’emploi: Permanent
• Langue de travail: Anglais
• Heures de travail: 30 hours per week

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• 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
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks