chef à Montréal

Work Term: Permanent Work Language: English or French Hours: 30 to 40 hours per week Education: Secondary (high) school graduation certificate Experience: 5 years or more Work site environment Noisy Odours Hot Work setting Restaurant Restoration Ranks of chefs Executive chef Chef Tasks Estimate amount and costs of supplies and food items Demonstrate new cooking techniques and new equipment to cooking staff 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 Plan menus and ensure food meets quality standards Supervise activities of sous-chefs, specialist chefs, chefs and cooks Schedule work of other staff Manage kitchen operations Food preparation Clean kitchen and work areas Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders Cook Cuisine specialties International Food specialties Bakery goods and desserts Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms Work conditions and physical capabilities Fast-paced environment Physically demanding Attention to detail Standing for extended periods Personal suitability Leadership Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player Screening questions Are you authorized to work in Canada? Do you have experience working in this field? Do you meet the language requirements listed in the job posting for the position (English or French)? Employment terms options Early morning Evening Flexible hours Morning Employment terms options Day Weekend Other benefits Other benefits