Specialist chef

• Education: Bachelor's degree
• Experience: 3 years to less than 5 years
• Hospitality administration/management, general
• or equivalent experience

Work setting

• Catering firm

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
• 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
• Consult with clients regarding weddings, banquets and specialty functions
• Plan menus and ensure food meets quality standards

Cuisine specialties

• Greek
• Italian cuisine

Food specialties

• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Standing for extended periods

Personal suitability

• Leadership

Screening questions

• Are you authorized to work in Canada?

Employment terms options

• Shift
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week