Education: Secondary (high) school graduation certificate. Work site environment: Noisy. Odours. Hot. Work setting: Restaurant. Restoration. Ranks of chefs: Executive chef. Chef. Tasks: Estimate amount and costs of supplies and food items. Demonstrate new cooking techniques and new equipment to cooking staff. 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. Plan menus and ensure food meets quality standards. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Schedule work of other staff. Manage kitchen operations. Food preparation. Clean kitchen and work areas. Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes and icings and frostings according to recipes or special customer orders. Cook. Cuisine specialties: International. Food specialties: Bakery goods and desserts. Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms. Work conditions and physical capabilities: Fast-paced environment. Physically demanding. Attention to detail. Standing for extended periods. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player. Screening questions: Are you authorized to work in Canada?. Do you have experience working in this field?. Do you meet the language requirements listed in the job posting for the position (English or French)?. Employment terms options: Early morning. Evening. Flexible hours. Morning. Experience: 5 years or more. Employment terms options: Day. Weekend. Other benefits: Other benefits.