About the Role
Experience and Terms
- Experience: 3 years to less than 5 years
- Work Term: Permanent
- Work Language: French
- Hours: 40 hours per week
- Education: College/CEGEP
Work site and setting
- Work site environment: Hot
- Work setting: Restaurant
- Hotel, motel, resort
- Bakery
Ranks of chefs
- Sous-chef
Tasks
- Estimate amount and costs of supplies and food items
- Analyze operating costs and other data
- Demonstrate new cooking techniques and new equipment to cooking staff
- Create new recipes
- Prepare and cook complete meals and specialty foods for events such as banquets
- 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 <...
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