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Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Experience: 3 years to less than 5 years

Work setting

Restaurant

Tasks

Estimate amount and costs of supplies and food items
Maintain records of food costs, consumption, sales and inventory
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
Consult with clients regarding weddings, banquets and specialty functions
Plan and direct food preparation and cooking activities of several restaurants
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Recruit and hire staff
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Leading/instructing individuals

Supervision

3-4 people

Work conditions and physical capabilities

Fast-paced environment
Work under pressure
Tight deadlines
Physically demanding
Attention to detail
Combination of sitting, standing, walking
Bending, crouching, kneeling

Personal suitability

Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Team player
Work Term: Permanent
Work Language: English
Hours: 40 hours per week

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Work Term: Permanent
Work Language: English
Hours: 40 heures par semaine
Education:
Experience:

Études

Certificat ou diplôme d'un collège, d'un cégep ou d'un autre établissement d'enseignement non universitaire d'un programme d'une durée de 1 an à 2 ans

Milieu de travail

Restaurant

Tâches

Estimer la quantité et le coût des fournitures et des denrées alimentaires
Tenir des dossiers sur le coût des aliments, la consommation et les ventes et tenir un inventaire
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
Consulter les clients au sujet des mariages, des banquets et des réceptions spéciales
Planifier et diriger les activités liées à la préparation et à la cuisson des aliments dans plusieurs restaurants
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
Recruter et embaucher du personnel
Superviser les activités des sous-chefs, des chefs spécialisés, des chefs et des cuisiniers
Former le personnel dans la préparation, la cuisson et la manipulation des aliments
Diriger des particuliers ou leur donner des instructions

Fonctions et activités des superviseurs

3 à 4 personnes

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
Assis, debout et marcher
Plier, s'accroupir, s'agenouiller

Qualités personnelles

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

Expérience

3 ans à moins de 5 ans

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Postes ouverts (1)

Restauration

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