executive chef

Education: Secondary (high) school graduation certificate. or equivalent experience. Tasks: Estimate amount and costs of supplies and food items. 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. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supervise cooks and other kitchen staff. Requisition food and kitchen supplies. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Wash, peel and cut vegetables and fruit. Perform administrative tasks. Clean meats to prepare for processing or cutting. Carry out management duties. Prepare cost estimates. Equipment and machinery experience: Dumbwaiters. Screening questions: Do you have experience working in this field?. Employment terms options: Evening. Morning. Experience: 5 years or more. Employment terms options: Day. Weekend. Location Vaudreuil-Dorion , QC J7V 8C1 Work location On site Salary $ 72,009 YEAR annually / 40 hours per week Terms of employment Permanent employment Full time Morning, Day, Evening, Weekend Starts as soon as possible vacancies 1 vacancy Source Job Bank #3652236 Various locations Vaudreuil-Dorion, QC