Languages
English
Education
Secondary (high) school graduation certificate
Experience
3 years to less than 5 years
On-site
Work must be completed at the physical location. There is no option to work remotely.
Worksite environment
Wet/damp
Hot
Cold/refrigerated
Work setting
Restaurant
Responsibilities
Tasks
Estimate labour costs
Maintain records of food costs, consumption, sales and inventory
Analyze operating costs and other data
Demonstrate new cooking techniques and new equipment to cooking staff
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Create new recipes
Prepare and cook meals or specialty foods
Plan menus and ensure food meets quality standards
Supervision
5-10 people
Experience and specialization
Cuisine specialties
Canadian
Additional information
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Attention to detail
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