chef – Montréal, QC – Job posting

French

Canadian

Mediterranean cuisine

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

Restaurant

Head chef

Executive chef

Chef

Vegetables, fruits, nuts and mushrooms

Stocks, soups and sauces

Meat, poultry and game

Fish and seafood

Eggs and dairy

Cold kitchen

Cereals, grains and pulses

Bakery goods and desserts

Supervise activities of specialist chefs, chefs, cooks and other kitchen workers

Demonstrate new cooking techniques and new equipment to cooking staff

Create new recipes

Prepare and cook complete meals and specialty foods for events such as banquets

Instruct cooks in preparation, cooking, garnishing and presentation of food

Supervise cooks and other kitchen staff

Recruit and hire staff

Plan and direct food preparation and cooking activities of several restaurants

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

Arrange for equipment purchases and repairs

Consult with clients regarding weddings, banquets and specialty functions

Driver’s validity licence check;

Tools;

Internet access;

Cellular phone;

Noisy;

Odours;

Hot;

Public transportation is available;

Fast-paced environment;

Work under pressure;

Handling heavy loads;

Physically demanding;

Attention to detail;

Combination of sitting, standing, walking;

Standing for extended periods;

Bending, crouching, kneeling;

3-4 people;

5-10 people;

Urban area;

Initiative;

Effective interpersonal skills;

Flexibility;

Team player;

Dependability;

Reliability;

Organized;