UA-113309367-1 Executive Chef Needed in MAI RESTAURANT – Moncton, NB Full-time, Permanent – Info Updates
Home / Uncategorized / Executive Chef Needed in MAI RESTAURANT – Moncton, NB Full-time, Permanent

Executive Chef Needed in MAI RESTAURANT – Moncton, NB Full-time, Permanent

  • Salary$$38,000 to $45,000YEAR yearly for 40 to 55 hours per week
  • Vacancies 1 Vacancy
  • Terms of employment Permanent Full time
  • Start date As soon as possible
  • Employment conditions: Day, Evening, Weekend, Flexible Hours, Morning
  • Job no. 1120424
  • Source Job Bank

Job requirements

Languages

English

Education

College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year or equivalent experience

Credentials (certificates, licences, memberships, courses, etc.)

Cook Trade Certification

Experience

1 year to less than 2 yearsCuisine SpecialtiesThai; International; Cantonese cuisine; Vietnamese cuisineAdditional SkillsTrain staff in preparation, cooking and handling of food; Maintain records of food costs, consumption, sales and inventory; Analyze operating costs and other data; Prepare dishes for customers with food allergies or intolerances; Requisition food and kitchen supplies; Prepare and cook food on a regular basis, or for special guests or functions; Prepare and cook meals or specialty foodsWork SettingRestaurant; Catering firmWork Conditions and Physical CapabilitiesFast-paced environment; Work under pressure; Handling heavy loads; Physically demanding; Attention to detail; Standing for extended periodsAbility to Supervise5-10 people; 16-20 peopleRanks of ChefsHead chef; Executive chef; ChefChefs and Specialist Chefs Specific SkillsCreate new recipes; Prepare and cook complete meals and specialty foods for events such as banquets; Instruct cooks in preparation, cooking, garnishing and presentation of food; Supervise cooks and other kitchen staffExecutive Chefs Specific SkillsPlan and direct food preparation and cooking activities of several restaurants; Plan menus and ensure food meets quality standards; Estimate food requirements and food and labour costs; Supervise activities of sous-chefs, specialist chefs, chefs and cooks; Arrange for equipment purchases and repairsPersonal SuitabilityInitiative; Effective interpersonal skills; Flexibility; Team player; Excellent oral communication; Dependability; Reliability; Organized

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