Chef De Cuisine

Employment Information

  • Post ID: 281439466
  • Open Date: November 24, 2021
  • Close Date: January 8, 2022
  • Organization: Mil Roast Lodge Sports & Bar
  • Sector: Restaurant & Food Services
  • Business Location:Mississauga, Ontario, Canada
  • Views 4
0 Applications
Job Details
  • Experience: 1 month - 7 months
  • Job Vacancies: 1
  • Compensation: $20.00 per hour
  • Anticipated Start Date: December 20, 2021
  • Apply by: email to milroast@hotmail.com
  • Education: Other trades certificate or diploma
Job Description
Job Duties and Tasks:

Demonstrate new cooking techniques and new equipment to cooking staff

Cuisine Specialties

Spanish

Apitional Skills

Train staff in preparation, cooking and handling of food
Maintain records of food costs, consumption, sales and inventory
Analyze operating costs and other data
Prepare dishes for customers with food allergies or intolerances
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

Work Setting

Restaurant
Formal dining room

Security and Safety

Bondable
Criminal record check

Work Site Environment

Outdoors
Noisy
Odours
Hot
Cold/refrigerated

Transportation/Travel Information

Public transportation is available

Work Conditions and Physical Capabilities

Fast-paced environment
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods
Bending, crouching, kneeling

Ability to Supervise

5-10 people

Work Location Information

Staff accommodation provided
Willing to relocate

Ranks of Chefs

Head chef
Executive chef
Chef

Food Specialties

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

Sous-Chefs Specific Skills

Demonstrate new cooking techniques and new equipment to cooking staff

Chefs and Specialist Chefs Specific Skills

Create new recipes
Instruct cooks in preparation, cooking, garnishing and presentation of food
Supervise cooks and other kitchen staff

Executive Chefs Specific Skills

Plan menus and ensure food meets quality standards
Estimate food requirements and food and labour costs
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Consult with clients regarding wepings, banquets and specialty functions

Personal Suitability

Initiative
Effective interpersonal skills
Flexibility
Team player
Excellent oral communication
Dependability
Reliability
Organized

Professional Certification Requirements

Workplace Hazardous Materials Information System (WHMIS) Certificate
Certified chef de cuisine (CCC)
Food Safety Certificate

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