executive chef LMIA requested

Education: Registered Apprenticeship certificate. or equivalent experience. Work setting: Restaurant. Catering firm. Ranks of chefs: Executive 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. Prepare and cook complete meals and specialty foods for events such as banquets. Prepare and cook food on a regular basis, or for special guests or functions. Consult with clients regarding weddings, banquets and specialty functions. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervisory Experience. Certificates, licences, memberships, and courses : Cook Trade Certification. Cuisine specialties: Kosher. Work conditions and physical capabilities: Work under pressure. Tight deadlines. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Leadership. Efficient interpersonal skills. Excellent oral communication. Flexibility. Organized. Reliability. Employment terms options: Evening. Experience: 2 years to less than 3 years. Employment terms options: Flexible hours. Morning. Day. Weekend. Overtime required.