chef

Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Executive chef. Head chef. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. Maintain records of food costs, consumption, sales and inventory. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Prepare and cook complete meals and specialty foods for events such as banquets. Supervise cooks and other kitchen staff. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. 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. Supervision: More than 20 people. Staff in various areas of responsibility. Area of work experience: Manager. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player. Screening questions: 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: Evening. Shift. Flexible hours. Experience: 3 years to less than 5 years. Employment terms options: Morning. Day. Weekend. Health benefits: Dental plan. Health care plan. Financial benefits: Gratuities. Location 4430-1 Place Ville Marie Montréal , QC H3B 4S6 Work location On site Salary $ 36.00 HOUR hourly / 40 hours per week Terms of employment Permanent employment Full time Morning, Day, Evening, Weekend, Shift, Flexible hours Starts as soon as possible Benefits: Health benefits, Financial benefits vacancies 1 vacancy Source Job Bank #3630233 Various locations 4430-1 Place Ville Marie