Education: Secondary (high) school graduation certificate
Experience: 5 years or more
Work site environment
Noisy
Odours
Hot
Work setting
Restaurant
Restoration
Ranks of chefs
Executive chef
Chef
Tasks
Estimate amount and costs of supplies and food items
Demonstrate new cooking techniques and new equipment to cooking staff
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 menus and ensure food meets quality standards
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Schedule work of other staff
Manage kitchen operations
Food preparation
Clean kitchen and work areas
Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders
Cook
Cuisine specialties
International
Food specialties
Bakery goods and desserts
Fish and seafood
Meat, poultry and game
Stocks, soups and sauces
Vegetables, fruits, nuts and mushrooms
Work conditions and physical capabilities
Fast-paced environment
Physically demanding
Attention to detail
Standing for extended periods
Personal suitability
Leadership
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player
Screening questions
Are you authorized to work in Canada?
Do you have experience working in this field?
Do you meet the language requirements listed in the job posting for the position (English or French)?
