Languages English

Education

Secondary (high) school graduation certificateor equivalent experience

Experience 2 years to less than 3 years

Cuisine Specialties East Indian

Additional Skills

Train staff in preparation, cooking and handling of food; Maintain records of food costs, consumption, sales and inventory; 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

Work Setting Restaurant

Work Conditions and Physical Capabilities

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

Ability to Supervise 5-10 people

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

Executive Chefs Specific Skills

Recruit and hire staff; Plan and direct food preparation and cooking activities of several restaurants; Plan menus and ensure food meets quality standards; Estimate food requirements and food and labour costs; Supervise activities of sous-chefs, specialist chefs, chefs and cooks

Personal Suitability

Initiative; Effective interpersonal skills; Flexibility; Team player; Excellent oral communication; Dependability; Reliability; Organized