Specialist chef

• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week
• Education: Secondary (high) school graduation certificate
• Experience: 5 years or more

Work site environment

• Hot
• Cold/refrigerated
• Non-smoking

Work setting

• Restaurant
• Willing to relocate
• Relocation costs covered by employer

Tasks

• 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
• 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
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

Cuisine specialties

• South Indian
• East Indian
• Vegetarian
• Gluten-free
• West Indian

Food specialties

• Eggs and dairy
• Fish and seafood
• Meat, poultry and game

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Physically demanding
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

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

Employment terms options

• Evening
• Morning

Employment terms options

• Day
• Weekend