executive chef (Mississauga)

Job Overview

• Work Term: Permanent
• Work Language: English
• Hours: 36 to 40 hours per week
• Education: College, CEGEP or other non‑university certificate or diploma from a program of 1 year to 2 years
• Experience: 2 to less than 3 years culinary arts/chef training, restaurant/food services management

Primary Responsibilities

• 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
• Prepare ...