Chef

• Education: Secondary (high) school graduation certificate


• Experience: 5 years or more

Tasks

• Maintain records of food costs, consumption, sales and inventory
• 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
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food


• Work Term: Temporary


• Work Language: English


• Hours: 30 to 40 hours per week