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chef
Posted on December 09, 2024 by Employer details LEI CUISINE
Job details
Education: Registered Apprenticeship certificate. or equivalent experience. Asset languages: Mandarin. Work setting: Restaurant. Ranks of chefs: Chef. Tasks: Maintain records of food costs, consumption, sales and inventory. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. Arrange for equipment purchases and repairs. Plan and direct food preparation and cooking activities of several restaurants. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Supervision: 5-10 people. Certificates, licences, memberships, and courses : Cook Trade Certification. Cuisine specialties: Szechuan. Food specialties: Cold kitchen. Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Flexibility. Organized. Reliability. Team player. Experience: 2 years to less than 3 years. Financial benefits: Bonus.- LocationMarkham, ON
- Workplace information On site
- Salary$34.50HOUR hourly / 40 hours per week
- Terms of employment Permanent employmentFull time
- Day, Evening, Night, Weekend, Early Morning, Morning
- Starts as soon as possible
- Benefits: Financial benefits
- vacancies 2 vacancies
- Source Job Bank #3176427
Overview
Languages
English
Education
- Registered Apprenticeship certificate
Experience
2 years to less than 3 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Asset languages
- Mandarin
Work setting
- Restaurant
Ranks of chefs
- Chef
Responsibilities
Tasks
- Maintain records of food costs, consumption, sales and inventory
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Supervise cooks and other kitchen staff
- Prepare and cook meals or specialty foods
- Arrange for equipment purchases and repairs
- Plan and direct food preparation and cooking activities of several restaurants
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
Supervision
- 5-10 people
Credentials
Certificates, licences, memberships, and courses
- Cook Trade Certification
Experience and specialization
Cuisine specialties
- Szechuan
Food specialties
- Cold kitchen
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
Additional information
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Attention to detail
- Combination of sitting, standing, walking
Personal suitability
- Leadership
- Dependability
- Efficient interpersonal skills
- Flexibility
- Organized
- Reliability
- Team player
Benefits
Financial benefits
- Bonus
Who can apply to this job?
The employer accepts applications from:
- Canadian citizens and permanent or temporary residents of Canada.
- Other candidates with or without a valid Canadian work permit.
Advertised until
2025-01-08
Important notice: This job posting was posted directly by the employer on Job Bank. The Government of Canada has taken steps to make sure it is accurate and reliable but cannot guarantee its authenticity.
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