Specialty foods chef

• Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year
• Experience: 7 months to less than 1 year
• or equivalent experience

Tasks

• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people

Cuisine specialties

• Sushi preparation techniques
• Teppanyaki
• Japanese cuisine

Government programs

• Recognized employer
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week