chef à Pointe-Claire

Work Term: Permanent Work Language: English or French Hours: 30 to 40 hours per week Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years Work site environment Noisy Odours Hot Non-smoking Work setting Formal dining room Restaurant Ranks of chefs Chef Tasks 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 Requisition food and kitchen supplies Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Supervision 3-4 people Cuisine specialties Greek Food specialties Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms Transportation/travel information Own transportation Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling Personal suitability Leadership Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player Screening questions Are you available for shift or on-call work? Are you available to start on the date listed in the job posting? Do you have experience working in this field? Do you meet the language requirements listed in the job po…