master chef

Education: Secondary (high) school graduation certificate. Work site environment: Wet/damp. Noisy. Hot. Cold/refrigerated. Work setting: Staff accommodation available. Restaurant. Urban area. Willing to relocate. Tasks: Estimate amount and costs of supplies and food items. 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. Create new recipes. 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. Requisition food and kitchen supplies. 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. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Food specialties: Cold kitchen. Eggs and dairy. Meat, poultry and game. Vegetables, fruits, nuts and mushrooms. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Handling heavy loads. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Bending, crouching, kneeling. Weight handling: Between 45 and 60 kg (100-132 lbs). Employment terms options: Early morning. Evening. Experience: 1 year to less than 2 years. Employment terms options: Morning. Day. Weekend. Other benefits: Free parking available. On-site recreation and activities.