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Location
Richmond, BCV6Y 2B1
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Work location
On site
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Salary$60,000YEAR annually / 30 hours per week
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Terms of employment
Permanent employmentFull time
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Day, Evening, Night, Weekend
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Starts as soon as possible
- vacancies
2 vacancies
- Source
Job Bank
#3658518
Overview
Languages
English
Education
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Secondary (high) school graduation certificate
Experience
3 years to less than 5 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Work site environment
Work setting
Ranks of chefs
Responsibilities
Tasks
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Estimate amount and costs of supplies and food items
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Maintain records of food costs, consumption, sales and inventory
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Demonstrate new cooking techniques and new equipment to cooking staff
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Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
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Create new recipes
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Instruct cooks in preparation, cooking, garnishing and presentation of food
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Prepare and cook complete meals and specialty foods for events such as banquets
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Supervise cooks and other kitchen staff
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Prepare and cook food on a regular basis, or for special guests or functions
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Prepare and cook meals or specialty foods
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Requisition food and kitchen supplies
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Plan menus and ensure food meets quality standards
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Prepare dishes for customers with food allergies or intolerances
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Train staff in preparation, cooking and handling of food
Supervision
Experience and specialization
Cuisine specialties
Food specialties
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Fish and seafood
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Meat, poultry and game
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Stocks, soups and sauces
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Vegetables, fruits, nuts and mushrooms
Additional information
Transportation/travel information
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Public transportation is available
Work conditions and physical capabilities
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Fast-paced environment
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Work under pressure
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Handling heavy loads
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Physically demanding
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Attention to detail
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Standing for extended periods
Personal suitability
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Dependability
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Flexibility
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Initiative
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Organized
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Reliability
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Team player