chef

Government of Canada - Western; Winnipeg; On-site; CAD 30,000 - 45,000; Full time

Job summary

A government entity in Canada is seeking a culinary professional to supervise cooking staff and manage food preparation. Responsibilities include estimating costs, creating recipes, and maintaining records of food costs and inventory. Candidates should have a secondary school graduation certificate and some kitchen experience. This role requires on-site work only.

Qualifications

• 1 to less than 7 months of experience in a relevant cooking role.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Demonstrate new cooking techniques and equipment to staff.
• Supervise activities of specialist chefs and kitchen workers.
• Create new recipes.
• Instruct cooks in preparation and presentation of food.
• Prepare and cook complete meals and specialty foods for events.
• Prepare and cook food regularly or for special functions.
• Requisition food and kitchen supplies.
• Plan menus and ensure food meets quality standards.

Education

Secondary (high) school graduation certificate

Job description

Overview

Languages: English

Education

• Secondary (high) school graduation certificate
• or equivalent experience

Experience

1 to less than 7 months

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