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Work Term: Permanent
Work Language: English
Hours: 32 to 35 hours per week
Education: College/CEGEP
Experience: 5 years or more

Work setting

Restaurant

Ranks of chefs

Chef

Tasks

Demonstrate new cooking techniques and new equipment to cooking staff
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Create new recipes
Instruct cooks in preparation, cooking, garnishing and presentation of food
Prepare and cook complete meals and specialty foods for events such as banquets
Supervise cooks and other kitchen staff
Prepare and cook food on a regular basis, or for special guests or functions
Prepare and cook meals or specialty foods
Requisition food and kitchen supplies
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Train staff in preparation, cooking and handling of food
Provide advice in the area of food preparation and storage, and food safety

Cuisine specialties

South Indian

Work conditions and physical capabilities

Fast-paced environment
Work under pressure
Tight deadlines
Physically demanding
Attention to detail

Personal suitability

Efficient interpersonal skills
Excellent oral communication
Flexibility
Organized
Team player

Employment terms options

Shift
Flexible hours

Other benefits

Free parking available

Support for persons with disabilities

Provides awareness training to employees to create a welcoming work environment for persons with disabilities

Support for newcomers and refugees

Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees

Support for youths

Provides awareness training to employees to create a welcoming work environment for youth

Support for Veterans

Offers mentorship, coaching and/or networking opportunities for Veterans

Support for Indigenous people

Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers

Support for mature workers

Provides workspace accommodations, such as age-appropriate ergonomic considerations, to meet the physical needs of mature workers (for example: adjustable desks and chairs, accessible parking, etc.)

Supports for visible minorities

Provides diversity and cross-cultural training to create a welcoming work environment for members of visible minorities

\n","lang","chef","apply_external_link","https://www.jobbank.gc.ca/jobsearch/jobposting/50105068?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","text_description","Work Term: Permanent Work Language: English Hours: 32 to 35 hours per week Education: College/CEGEP Experience: 5 years or more Work settingRestaurantRanks of chefsChefTasksDemonstrate new cooking techniques and new equipment to cooking staffSupervise activities of specialist chefs, chefs, cooks and other kitchen workersCreate new recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodPrepare and cook complete meals and specialty foods for events such as banquetsSupervise cooks and other kitchen staffPrepare and cook food on a regular basis, or for special guests or functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesPlan menus and ensure food meets quality standardsPrepare dishes for customers with food allergies or intolerancesTrain staff in preparation, cooking and handling of foodProvide advice in the area of food preparation and storage, and food safetyCuisine specialtiesSouth IndianWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesPhysically demandingAttention to detailPersonal suitabilityEfficient interpersonal skillsExcellent oral communicationFlexibilityOrganizedTeam playerEmployment terms optionsShiftFlexible hoursOther benefitsFree parking availableSupport for persons with disabilitiesProvides awareness training to employees to create a welcoming work environment for persons with disabilitiesSupport for newcomers and refugeesProvides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees Support for youthsProvides awareness training to employees to create a welcoming work environment for youthSupport for VeteransOffers mentorship, coaching and/or networking opportunities for VeteransSupport for Indigenous peopleProvides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers Support for mature workersProvides workspace accommodations, such as age-appropriate ergonomic considerations, to meet the physical needs of mature workers (for example: adjustable desks and chairs, accessible parking, etc.) Supports for visible minoritiesProvides diversity and cross-cultural training to create a welcoming work environment for members of visible minorities",{"_293":304,"_295":305,"_297":6,"_242":306,"_299":307,"_301":308},"Chef de cuisine","

Work Term: Permanent
Work Language: English
Hours: 32 à 35 heures par semaine
Education:
Experience:

Études

Certificat ou diplôme

Milieu de travail

Restaurant

Catégories de chef

Chef

Tâches

Expliquer les nouvelles techniques culinaires et le nouvel équipement au personnel des cuisines
Superviser le travail des chefs spécialisés, des chefs, des cuisiniers et des autres employés des cuisines
Créer de nouvelles recettes
Enseigner aux cuisiniers la préparation, la cuisson, le garnissage et la présentation d'aliments
Préparer et faire cuire des repas ou des aliments de spécialité pour des événements comme des banquets
Superviser les cuisiniers et les employés des cuisines
Préparer et faire cuire des aliments pour des invités spéciaux ou lors d'occasions spéciales
Préparer et faire cuire des repas ou des aliments de spécialité
Commander des aliments et des fournitures de cuisine
Dresser des menus et s'assurer que la qualité des aliments est conforme aux normes
Préparer des plats destinés à des clients souffrant d'allergies ou d'intolérances alimentaires
Former le personnel dans la préparation, la cuisson et la manipulation des aliments
Conseiller dans le domaine de la préparation et de l'entreposage des aliments ainsi que de la salubrité des aliments

Genre de cuisine

Cuisine du Sud de l'Inde

Conditions de travail et capacités physiques

Milieu où les activités se déroulent à un rythme rapide
Travail sous pression
Délais serrés
Physiquement exigeant
Souci du détail

Qualités personnelles

Relations interpersonnelles efficaces
Excellente communication orale
Flexibilité
Sens de l'organisation
Esprit d'équipe

Options de conditions d'emploi

Quart de travail
Horaire flexible

Expérience

5 ans ou plus

Autres avantages

Stationnement gratuit disponible

Soutien pour les personnes handicapées

Offre au personnel des formations de sensibilisation afin de créer un environnement de travail accueillant pour les personnes handicapées

Soutien pour les nouveaux arrivants et les réfugiés

Présente des formations sur la diversité et le multiculturalisme pour créer un milieu de travail accueillant pour les nouveaux arrivants et/ou les réfugiés

Soutien pour les jeunes

Offre au personnel des formations de sensibilisation afin de créer un environnement de travail accueillant pour les jeunes

Soutien pour les vétérans

Offre des opportunités de mentorat, de coaching et/ou de réseautage aux vétérans

Soutien pour les Autochtones

Offre au personnel des formations sur les compétences culturelles et/ou des formations de sensibilisation afin de créer un environnement de travail accueillant pour les travailleurs Autochtones

Soutien pour les travailleurs âgés

Fournit des aménagements dans l'espace de travail, tels que des éléments ergonomiques adaptés à l'âge, pour répondre aux besoins physiques des travailleurs âgés (par exemple : bureaux et chaises réglables, stationnement accessible, etc.)

Soutien pour les minorités visibles

Présente des formations sur la diversité et le multiculturalisme pour créer un milieu de travail accueillant pour les membres des minorités visibles

\n","chef-de-cuisine","https://www.guichetemplois.gc.ca/jobsearch/offredemploi/50105068?utm_campaign=jobsmedia_jobs_apply&utm_source=jobsmedia&utm_medium=organic&source=jobsmedia","Work Term: Permanent Work Language: English Hours: 32 à 35 heures par semaine Education: Experience: ÉtudesCertificat ou diplômeMilieu de travailRestaurantCatégories de chefChefTâchesExpliquer les nouvelles techniques culinaires et le nouvel équipement au personnel des cuisinesSuperviser le travail des chefs spécialisés, des chefs, des cuisiniers et des autres employés des cuisinesCréer de nouvelles recettesEnseigner aux cuisiniers la préparation, la cuisson, le garnissage et la présentation d'alimentsPréparer et faire cuire des repas ou des aliments de spécialité pour des événements comme des banquetsSuperviser les cuisiniers et les employés des cuisinesPréparer et faire cuire des aliments pour des invités spéciaux ou lors d'occasions spécialesPréparer et faire cuire des repas ou des aliments de spécialitéCommander des aliments et des fournitures de cuisineDresser des menus et s'assurer que la qualité des aliments est conforme aux normesPréparer des plats destinés à des clients souffrant d'allergies ou d'intolérances alimentairesFormer le personnel dans la préparation, la cuisson et la manipulation des alimentsConseiller dans le domaine de la préparation et de l'entreposage des aliments ainsi que de la salubrité des alimentsGenre de cuisineCuisine du Sud de l'IndeConditions de travail et capacités physiquesMilieu où les activités se déroulent à un rythme rapideTravail sous pressionDélais serrésPhysiquement exigeantSouci du détailQualités personnellesRelations interpersonnelles efficacesExcellente communication oraleFlexibilitéSens de l'organisationEsprit d'équipeOptions de conditions d'emploiQuart de travailHoraire flexibleExpérience5 ans ou plusAutres avantagesStationnement gratuit disponibleSoutien pour les personnes handicapéesOffre au personnel des formations de sensibilisation afin de créer un environnement de travail accueillant pour les personnes handicapées Soutien pour les nouveaux arrivants et les réfugiésPrésente des formations sur la diversité et le multiculturalisme pour créer un milieu de travail accueillant pour les nouveaux arrivants et/ou les réfugiésSoutien pour les jeunesOffre au personnel des formations de sensibilisation afin de créer un environnement de travail accueillant pour les jeunes Soutien pour les vétéransOffre des opportunités de mentorat, de coaching et/ou de réseautage aux vétérans Soutien pour les AutochtonesOffre au personnel des formations sur les compétences culturelles et/ou des formations de sensibilisation afin de créer un environnement de travail accueillant pour les travailleurs Autochtones Soutien pour les travailleurs âgésFournit des aménagements dans l'espace de travail, tels que des éléments ergonomiques adaptés à l'âge, pour répondre aux besoins physiques des travailleurs âgés (par exemple : bureaux et chaises réglables, stationnement accessible, etc.) Soutien pour les minorités visiblesPrésente des formations sur la diversité et le multiculturalisme pour créer un milieu de travail accueillant pour les membres des minorités visibles",{"_203":204,"_205":206,"_207":-5,"_208":310,"_229":-5,"_230":-5,"_231":-5,"_232":-5,"_233":-5,"_234":-5,"_235":-5,"_236":-5,"_237":-5,"_238":-5,"_239":-5,"_240":-5,"_241":-5,"_242":243,"_244":-5,"_245":-5,"_246":-5,"_247":-5,"_248":-5,"_249":-5,"_250":-5,"_251":252},{"_210":211,"_212":213,"_214":215,"_216":217,"_218":219,"_220":221,"_222":223,"_224":-5,"_225":226,"_227":221,"_228":219},"attributes",[313,324,333,340,348],{"_203":314,"_315":316,"_317":318,"_242":321},26,"type","category","label",{"_259":319,"_6":320},"Restaurant","Restauration",{"_259":322,"_6":323},"restaurant","restauration",{"_203":325,"_315":326,"_317":327,"_242":330},34,"experience",{"_259":328,"_6":329},"5 to 10 years","5 à 10 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18:32:00","is_published","is_open","timeago","yesterday","content","attributesByType",{"_316":368,"_326":369,"_334":370,"_350":371},[313],[324],[333,340],[348],{"_203":373,"_257":374,"_260":6,"_261":252,"_208":375,"_265":376,"_267":-5,"_268":252,"_269":270,"_271":377,"_273":274,"_275":378,"_277":378,"_278":252,"_165":252,"_279":280,"_281":282,"_283":284,"_285":286,"_287":270,"_288":270,"_289":252,"_290":379,"_201":392,"_311":394,"_357":415,"_359":416,"_361":286,"_362":286,"_363":417,"_365":386,"_366":418},259521,[259,6],{"_210":211,"_212":213,"_214":215,"_216":217,"_218":219,"_220":221,"_222":223,"_224":-5,"_263":264,"_225":226,"_227":221,"_228":219},[],"2026-08-16T00:00:00.000000Z",37,{"_259":380,"_6":386},{"_293":381,"_295":382,"_297":259,"_242":383,"_299":384,"_301":385},"Restaurant manager","

Education: College/CEGEP
Experience: 3 years to less than 5 years

Tasks

Analyze budget to boost and maintain the restaurant's profits
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Train staff
Balance cash and complete balance sheets, cash reports and related forms
Conduct performance reviews
Cost products and services
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Address customers' complaints or concerns
Provide customer service

Computer and technology knowledge

Electronic cash register
MS Excel
MS Office
MS Outlook
MS Word

Work conditions and physical capabilities

Fast-paced environment
Work under pressure
Tight deadlines
Physically demanding
Attention to detail

Personal suitability

Client focus
Excellent oral communication
Excellent written communication
Flexibility
Organized
Team player
Ability to multitask

Employment terms options

Shift

Other benefits

Free parking available
Work Term: Permanent
Work Language: English
Hours: 32 to 35 hours per week

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Work Term: Permanent
Work Language: English
Hours: 32 à 35 heures par semaine
Education:
Experience:

Études

Certificat ou diplôme

Tâches

Analyser le budget pour augmenter et maintenir les bénéfices du restaurant
Élaborer un budget pour déterminer le coût des aliments, des ingrédients, de l'alcool, des fournitures de cuisine et de nettoyage
Évaluer les opérations quotidiennes
Modifier les méthodes de préparation des aliments et les prix des menus en fonction du budget du restaurant
Contrôler les recettes pour déterminer le coût de la main-d'œuvre
Surveiller le rendement du personnel
Planifier et organiser les opérations quotidiennes
Recruter du personnel
Fixer les horaires de travail du personnel
Superviser le personnel
Former le personnel
Faire la caisse et remplir des feuilles de bilan, des états de caisse et des pièces justificatives
Effectuer des examens de rendement
Établir le coût des produits et des services
Organiser et tenir un inventaire à jour
Voir à ce que les règles de santé et de sécurité soient respectées
Discuter avec les clients des dispositions relatives aux services de traiteurs ou à l'utilisation des installations
Prendre part à l'élaboration et à la mise en oeuvre de plans de marketing
Régler les plaintes des clients et répondre à leurs préoccupations
Fournir le service à la clientèle

Systèmes de gestion (sig ou bd)

Caisse enregistreuse électronique
MS Excel
MS Office
MS Outlook
MS Word

Conditions de travail et capacités physiques

Milieu où les activités se déroulent à un rythme rapide
Travail sous pression
Délais serrés
Physiquement exigeant
Souci du détail

Qualités personnelles

Attitude axée sur le client
Excellente communication orale
Excellente communication écrite
Flexibilité
Sens de l'organisation
Esprit d'équipe
Capacité d'effectuer plusieurs tâches simultanément

Options de conditions d'emploi

Quart de travail

Expérience

3 ans à moins de 5 ans

Autres avantages

Stationnement gratuit disponible

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