• Education: Secondary (high) school graduation certificate
• Experience: 3 years to less than 5 years

Tasks

• 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 meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week