4827 Restaurant & Hospitality Jobs in Canada

• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week
• Education: Secondary (high) school graduation certificate
• Experience: 3 years to less than 5 years
• or equivalent experience
Work setting
• Central food commissary
Tasks
• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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
• 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
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals
Supervision
• 5-10 people
Food specialties
• Cereals, grains and pulses
• Cold kitchen
• Eggs and dairy
• Fish and seafood
• 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
• Attention to detail
Personal suitability
• Dependability
• Flexibility
• Initiative
• Organized
• Reliability
• Team player
Employment terms options
• Evening
Employment terms options
• Morning
• Day

Requirements

• Work Permit