chef

Government of Canada - Central; Brossard; On-site; CAD 30,000 - 60,000; Full time

Job description

Overview Languages

French

Education

• Bachelor's degree
• or equivalent experience

Experience

5 years or more

On site

Work must be completed at the physical location. There is no option to work remotely.

Work site environment

• Noisy
• Non-smoking

Work setting

• Restaurant
• Catering firm
• Bistro

Ranks of chefs

• Executive chef

Responsibilities Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• 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
• 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
• 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
• Leading/instructing individuals

Supervision

• 3-4 people
• Working groups
• Staff in various areas of responsibility

Credentials Certificates, licences, memberships, and courses

• Cook Trade Certification
• Certified chef de cuisine (CCC)
• Canadian Federation of Chefs and Cooks certification
• Safe Food Handling certificate

Experience and specialization Cuisine specialties

• French
• European

Food specialties

• Bakery goods and desserts
• Cereals, grains and pulses
• Cold kitchen
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Area of work experience

• Manager

Area of specialization

• Kitchen
• Gourmet cooking

Additional information Security and safety

• Driver's validity licence check

Transportation/travel information

• Own transportation
• Valid driver's licence

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods
• Bending, crouching, kneeling

Weight handling

• Between 45 and 60 kg (100-132 lbs)

Own tools/equipment

• Uniform
• Cellular phone

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Benefits Financial benefits

• Gratuities

Other benefits

• Parking available