Chef (Haig)

Requirements

Education: No degree, certificate or diploma Experience: 3 years to less than 5 years Work Site Environment

Wet/damp Noisy Hot Restaurant Ranks of chefs Responsibilities

Estimate amount and costs of supplies and food items Estimate labour costs Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Instruct cooks in preparation, cooking, garnishing and presentation of food Supervise cooks and other kitchen staffPrepare and cook meals or specialty foods Requisition food and kitchen supplies Arrange for equipment purchases and repairs Plan menus and ensure food meets quality standards Train staff in preparation, cooking and handling of food Cuisine Specialties

Cantonese cuisine Dim Sum Work Conditions and Physical Capabilities

Quick‑paced environment Work under pressure Physically demanding Attention to detail Standing for extended periods Own tools/equipment Personal Suitability

Leadership Dependability Flexibility Initiative Organized Reliability Team player Screening Questions

Are you authorized to work in Canada? Do you have experience working in this field? Employment Terms

Shift: Day, Weekend Work Term: Permanent Work Language: English Hours: 32 to 40 hours per week

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