LIU YI SHOU HOT POT SCARBOROUGH LTD.
- Work Term: Permanent
- Work Language: English
- Hours: 35 to 40 hours per week
- Education: Secondary (high) school graduation certificate
- Experience: 5 years or more
- Wet/damp
- Hot
- Non-smoking
- Restaurant
- Head chef
- 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
- Prepare and cook complete meals and specialty foods for events such as banquets
- Supervise cooks and other kitchen staff
- Prepare and cook food on a regular basis, or for special guests or functions
- Prepare and cook meals or specialty foods
- Requisition food and kitchen supplies
- Arrange for equipment purchases and repairs
- Consult with clients regarding weddings, banquets and specialty functions
- Estimate food requirements and food and labour costs
- Plan and direct food preparation and cooking activities of several restaurants
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Recruit and hire staff
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
- 5-10 people
- Szechuan
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
- Own transportation
- Work under pressure
- Handling heavy loads
- Leadership
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Are you available for shift or on-call work?
Work site environment
Work setting
Ranks of chefs
Tasks
Supervision
Cuisine specialties
Food specialties
Transportation/travel information
Work conditions and physical capabilities
Personal suitability
Screening questions