chef de cuisine

1 week ago

Toronto, Canada Government of Canada - Central Full time

Overview Languages English Education Other trades certificate or diploma 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. Work site environment Hot Ranks of chefs Executive chef Responsibilities 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 Supervision 16-20 people Staff in various areas of responsibility Credentials Certificates, licences, memberships, and courses Safe Food Handling certificate Food Safety Certificate Experience and specialization Cuisine specialties Mediterranean cuisine Area of work experience Manager Additional information Work conditions and physical capabilities Fast‑paced environment Work under pressure Physically demanding Standing for extended periods Personal suitability Leadership #J-18808-Ljbffr

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