Personal Suitability

Initiative; Team player; Dependability; Reliability; Organized

Chefs and Specialist Chefs Specific Skills

Prepare and cook complete meals and specialty foods for events such as banquets; Instruct cooks in preparation, cooking, garnishing and presentation of food; Supervise cooks and other kitchen staff

Food Specialties

Vegetables, fruits, nuts and mushrooms; Stocks, soups and sauces; Meat, poultry and game; Fish and seafood; Eggs and dairy; Cold kitchen; Cereals, grains and pulses; Bakery goods and desserts

Ranks of Chefs Chef de partie

Ability to Supervise 3-4 people

Work Conditions and Physical Capabilities

Fast-paced environment; Work under pressure; Handling heavy loads; Physically demanding; Attention to detail; Standing for extended periods; Tight deadlines

Work Setting Restaurant

Additional Skills

Train staff in preparation, cooking and handling of food; Maintain records of food costs, consumption, sales and inventory; Analyze operating costs and other data; Prepare dishes for customers with food allergies or intolerances; Requisition food and kitchen supplies; Prepare and cook food on a regular basis, or for special guests or functions; Prepare and cook meals or specialty foods

Cuisine Specialties Mexican; French; Spanish

Experience 2 years to less than 3 years

Education Secondary (high) school graduation certificate

Languages English