chef

Overview

Languages

English

Education

• Secondary (high) school graduation certificate
  
  

Experience

1 year to less than 2 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

• Restaurant
  
  

Responsibilities

Tasks

• Demonstrate new cooking techniques and new equipment to cooking staff
• 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
• Plan menus and ensure food meets quality standards
  
  

Supervision

• 3-4 people
  
  

Experience and specialization

Cuisine specialties

• Japanese cuisine
  
  

Food specialties

• Cold kitchen
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms
  
  

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Attention to detail
• Standing for extended periods
  
  

Personal suitability

• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player