Languages
English
Education
College/CEGEP
Experience
3 years to less than 5 years
Responsibilities
Tasks
Maintain records of food costs, consumption, sales and inventory
Demonstrate new cooking techniques and new equipment to cooking staff
Instruct cooks in preparation, cooking, garnishing and presentation of food
Prepare and cook food on a regular basis, or for special guests or functions
Arrange for equipment purchases and repairs
Estimate food requirements and food and labour costs
Plan menus and ensure food meets quality standards
Recruit and hire staff
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
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