Responsibilities

• Maintain records of food costs, consumption, sales and inventory.
• Analyze operating costs and other data.
• 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.
• Supervise cooks and other kitchen staff.
• 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.

Qualifications

• Education: Other trades certificate or diploma.
• Experience: 1 year to less than 2 years.
• Personal suitability: Dependability. Flexibility. Organized. Team player.

Employment Terms

• Employm...