Personal Suitability

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

Chefs and Specialist Chefs Specific Skills

Create new recipes; Prepare and cook complete meals and specialty foods for events such as banquets; Instruct cooks in preparation, cooking, garnishing and presentation of food

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; Sauce chef; Pastry chef; Meat chef; Fish chef; Entremetier; Garde-manger chef

Work Conditions and Physical Capabilities

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

Own Tools/Equipment Uniform

Security and Safety Bondable

Work Setting Restaurant

Additional Skills

Prepare dishes for customers with food allergies or intolerances; Prepare and cook food on a regular basis, or for special guests or functions

Experience 2 years to less than 3 years

Education

Registered Apprenticeship certificateor equivalent experience

Languages English