second chef

2 months ago

Fernie, Canada The Bridge Bistro Full time
  • Work Term: Permanent
  • Work Language: English
  • Hours: 32 to 35 hours per week
  • Education: Secondary (high) school graduation certificate
  • Experience: 7 months to less than 1 year
  • or equivalent experienceWork site environment
  • Outdoors
  • Wet/damp
  • Noisy
  • Odours
  • HotWork setting
  • Restaurant
  • BistroRanks of chefs
  • Chef
  • Chef de partieTasks
  • Maintain records of food costs, consumption, sales and inventory
  • 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
  • Plan menus and ensure food meets quality standards
  • Prepare dishes for customers with food allergies or intolerances
  • Recruit and hire staff
  • Train staff in preparation, cooking and handling of foodSupervision
  • 5-10 peopleCuisine specialties
  • Canadian
  • InternationalWork 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, kneelingPersonal suitability
  • Dependability
  • Efficient interpersonal skills
  • Flexibility
  • Initiative
  • Organized
  • Reliability
  • Team player