Chef de Cuisine

Work Term: Permanent

• Work Language: English or French
• Hours: 35 to 40 hours per week
• Education: Secondary (high) school graduation certificate
• Experience: 5 years or more
  Work setting:

• Restaurant
• Urban area
• Willing to relocate
• Relocation costs not covered by employer

• Catering firm
  Ranks of chefs:

• Head chef

• Chef
  Tasks:

• Maintain records of food costs, consumption, sales and inventory

• Analyze operating costs and other data
• 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
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Estimate food requirements and food and labour costs
• 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
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks

• Train staff in preparation, cooking and handling of food
  Supervision:

• 5-10 people
  Cuisine specialties:

• Lebanese

• International

• Mediterranean cuisine
  Transportation/travel information:

• Public transportation is available
  Work conditions and physical capabilities:

• Work under pressure

• Handling heavy loads
• Attention to detail

• Standing for extended periods
  Personal suitability:

• Excellent oral communication

• Flexibility
• Initiative
• Organized
• Reliability

• Team player
  Financial benefits:

• Bonus

• Gratuities