Job summary:
Maintain records of food costs, consumption, sales and inventory, Requisition food and kitchen supplies, Prepare and cook food on a regular basis, or for special guests or functions, Prepare and cook meals or specialty foods, Train staff in preparation, cooking and handling of food
Job description:
Salary Offered:
Full time 40hrs/week at $23.50/hour
Languages
English
Education
No degree, certificate or diploma
Experience
3 years to less than 5 years
Ability to Supervise
16-20 people
Transportation/Travel Information
Public transportation is available
Work Conditions and Physical Capabilities
Fast-paced environment, Work under pressure, Tight deadlines, Physically demanding, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods
Work Site Environment
Non-smoking
Personal Suitability
Effective interpersonal skills, Excellent oral communication, Team player, Flexibility, Organized, Dependability, Reliability, Initiative
Additional Skills
Maintain records of food costs, consumption, sales and inventory, Requisition food and kitchen supplies, Prepare and cook food on a regular basis, or for special guests or functions, Prepare and cook meals or specialty foods, Train staff in preparation, cooking and handling of food
Cuisine Specialties
East Indian, Vegetarian
Work Setting
Formal dining room, Restaurant
Executive Chefs Specific Skills
Plan menus and ensure food meets quality standards, Plan and direct food preparation and cooking activities of several restaurants
Sous-Chefs Specific Skills
Demonstrate new cooking techniques and new equipment to cooking staff
Chefs and Specialist Chefs Specific Skills
Instruct cooks in preparation, cooking, garnishing and presentation of food, Prepare and cook complete meals and specialty foods for events such as banquets
