Terms: This is a permanent, full time job, which requires working days and evenings.

Salary: will be $16.50 per hour for a 40 hour week.

Education: The applicant should have completed high school, completed college or technical training.

Experience: at least three years’ experience.

Credentials required: The applicant should have Cook Trade Certification, Safe Food Handling certificate, Workplace Hazardous Materials Information System (WHMIS) Certificate.

Chef Category: Chef, Sous-chef, Chef de partie, Cold foods chef

Work Setting: Restaurant

Cuisine Specialties: Mandarin, International, Japanese, Korean, Thai, European

Food Preparation Specializations: Stocks, soups and sauces, Meat, poultry and game, Fish and seafood

Specific Skills: Plan and direct food preparation and cooking activities, Estimate food requirements, Estimate food and labour costs, Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances, Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques, Ensure quality of food and portion control, Requisition food and kitchen supplies and equipment, Supervise cooks and kitchen staff, Supervise sous-chefs

Additional Skills: Maintain records of food costs, consumption, sales and inventory

Work Conditions and Physical Capabilities: Fast-paced environment, Work under pressure, Physically demanding, Attention to detail, Standing for extended periods

Transportation/Travel Information: Public transportation is available

Ability to Supervise: 3-4 people

Essential Skills: Oral communication, Working with others, Problem solving, Job task planning and organizing, Continuous learning

Other Information: Applicant must know multiple cuisine, multiple Asian cooking techniques and styles. Leadership skills an asset

Profile: for SMUGGLER’S INN

Operating multiple restaurants one of which is the SMuggler’s Inn located in Calgary

This job in no longer available

The contact information has been removed

Order Number: 5240056

Post date: 2010-08-30