Job description

Salary: 19.00 to 20.00 hourly (To be negotiated) / 30 hours per Week
Vacancies: 1
Employment: Permanent employment-Full time
Start Date: As soon as possible
Location: Fredericton, NB

Job Requirements
Languages: English
Education: Secondary (high) school graduation certificate or equivalent experience
Experience:1 year to less than 2 years

Work site environment: Non-smoking
Work setting:Restaurant
Fast food
Ranks of chefs: Chef

Experience and specialization: Cuisine specialties
South Indian

Additional information:
Transportation/travel information
Own vehicle

Public transportation is available: Work conditions and physical capabilities
Fast-paced environment
Attention to detail
Standing for extended periods
Bending, crouching, kneeling

The main responsibilities of a Chef as per below:

Chefs plan and direct food preparation and cooking activities and prepare and cook meals and specialty foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, clubs and similar establishments, and on ships.

Head chefs
Plan and direct food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services
Consult with clients regarding weddings, banquets and specialty functions
Plan menus and ensure food meets quality standards
Estimate food requirements and may estimate food and labour costs
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Arrange for equipment purchases and repairs
Recruit and hire staff
May prepare and cook food on a regular basis, or for special guests or functions.
Sous-chefs
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Demonstrate new cooking techniques and new equipment to cooking staff
Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets
Instruct cooks in preparation, cooking, garnishing and presentation of food
Create new recipes
May plan menus and requisition food and kitchen supplies
May prepare and cook meals or specialty foods.
May requisition food and kitchen supplies.
Supervise cooks and other kitchen staff