chef de partie

Education: Secondary (high) school graduation certificate Experience: 2 years to less than 3 years Work setting Restaurant Tasks Maintain records of food costs, consumption, sales and inventory Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Prepare and cook meals or specialty foods Estimate food requirements and food and labour costs Plan menus and ensure food meets quality standards Train staff in preparation, cooking and handling of food Supervise kitchen staff and helpers Organize buffets and banquets Order supplies and equipment Manage kitchen operations Inspect kitchens and food service areas Clean kitchen and work areas Maintain inventory and records of food, supplies and equipment Prepare and cook complete meals or individual dishes and foods Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies Cuisine specialties South Indian East Indian Work conditions and physical capabilities Fast-paced environment Work under pressure Handling heavy loads Physically demanding Attention to detail Standing for extended periods Repetitive tasks Personal suitability Dependability Flexibility Organized Reliability Team player Work Term: Permanent Work Language: English Hours: 40 hours per week