chef de cuisine

Education: Secondary (high) school graduation certificate. or equivalent experience. Work site environment: Wet/damp. Noisy. Odours. Hot. Cold/refrigerated. Work setting: Restaurant. Ranks of chefs: Chef. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. 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. 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. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Certificates, licences, memberships, and courses : Cook Red Seal Certificate. Cuisine specialties: Italian cuisine. Food specialties: Bakery goods and desserts. Eggs and dairy. Fish and seafood. Meat, poultry and game. 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. Standing for extended periods. Personal suitability: Leadership. Team player. Screening questions: Are you authorized to work in Canada?. Employment terms options: Evening. Experience: 3 years to less than 5 years. Employment terms options: Night. Day. Weekend.