chef de cuisine

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Work setting: Restaurant. Ranks of chefs: Executive chef. Sous-chef. Chef de partie. Tasks: Estimate amount and costs of supplies and food items. 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. 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. Arrange for equipment purchases and repairs. Consult with clients regarding weddings, banquets and specialty functions. Plan and direct food preparation and cooking activities of several restaurants. Plan menus and ensure food meets quality standards. 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. Leading/instructing individuals. Direct and advise staff in the development and implementation of service quality assessment strategies. Supervision: 11-15 people. Certificates, licences, memberships, and courses : Food Safety Certificate. Cuisine specialties: French. Italian cuisine. Vegetarian. Gluten-free. Vegan. Food specialties: Bakery goods and desserts. Cereals, grains and pulses. Cold kitchen. Eggs and dairy. Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms. Chocolate. Area of work experience: Manager. Specialization or experience: Specialized environmental skills and knowledge. Security and safety: Bondable. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Handling heavy loads. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Bending, crouching, kneeling. Weight handling: Between 45 and 60 kg (100-132 lbs). Own tools/equipment: Tools. Uniform. Cellular phone. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player. Employment terms options: Evening. Flexible hours. Experience: 5 years or more. Employment terms options: Weekend. Health benefits: Dental plan. Disability benefits. Health care plan. Paramedical services coverage. Vision care benefits. Financial benefits: Bonus. Gratuities. Group insurance benefits. Other benefits: Paid time off (volunteering or personal days). Location 944 Fort Street Victoria , BC V8V 3K2 Work location On site Salary $ 2,950 BIWEEKLY bi-weekly / 30 to 50 hours per week Terms of employment Permanent employment Full time Evening, Weekend, Flexible hours Starts as soon as possible Benefits: Health benefits, Financial benefits, Other benefits vacancies 1 vacancy Source Job Bank #3657404 Various locations 944 Fort Street