Garde-manger Chef

Education: Other trades certificate or diploma
- Experience: 3 years to less than 5 years
- or equivalent experience
**Work site environment**:

- Wet/damp
- Noisy
- Odours
- Hot
- Cold/refrigerated
- Non-smoking
**Work setting**:

- Catering firm
- Bistro
**Ranks of chefs**:

- Sous-chef
- Garde-manger chef
**Tasks**:

- 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 meals or specialty foods
- Requisition food and kitchen supplies
- Plan menus and ensure food meets quality standards
**Cuisine specialties**:

- European
**Transportation/travel information**:

- Valid driver's licence
**Work conditions and physical capabilities**:

- Fast-paced environment
- Tight deadlines
- Physically demanding
- Attention to detail
- Standing for extended periods
- Work Term: Temporary
- Work Language: English
- Hours: 30 to 40 hours per week