chef

Government of Canada - Central; Quebec; On-site; CAD 40,000 - 60,000; Full time

Job summary

A Canadian governmental organization is seeking a culinary professional in Quebec to supervise kitchen staff, maintain food quality standards, and prepare meals. Applicants should have a relevant college certificate or diploma and experience in the culinary field. This on-site role offers a dynamic work environment with responsibilities ranging from creating new recipes to managing inventory and costs.

Qualifications

• 1 year to less than 2 years of experience in a culinary position.

Responsibilities

• 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.
• 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.
• Requisition food and kitchen supplies.
• Plan menus and ensure food meets quality standards.

Education

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Equivalent experience

Job description

Overview

Languages: English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• or equivalent experience

Experience

1 year to less than 2 years

Work Arrangement

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

Responsibilities

• 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
• 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
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks