Chef De Cuisine

Work Term:
Permanent
- Work Language:
English or French
- Hours:
35 to 40 hours per week
- Education:
Secondary (high) school graduation certificate
- Experience:
5 years or more
**Work setting**:
- Restaurant
- Urban area
- Willing to relocate
- Relocation costs not covered by employer
- Catering firm
**Ranks of chefs**:
- Head chef
- Chef
**Tasks**:
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- 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
- Estimate food requirements and food and labour costs
- 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
- Recruit and hire staff
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
**Supervision**:
- 5-10 people
**Cuisine specialties**:
- Lebanese
- International
- Mediterranean cuisine
**Transportation/travel information**:
- Public transportation is available
**Work conditions and physical capabilities**:
- Work under pressure
- Handling heavy loads
- Attention to detail
- Standing for extended periods
**Personal suitability**:
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
**Financial benefits**:
- Bonus
- Gratuities