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Plan Menu, Mix Spices, Cook Variety of Curries,
Estimate food requirements and costs
Mixing spices for butter chicken gravy, Chana Masala, Vinadloo and Korma gravy.
Tandoori Specialist, Maintain inventory and records of food, supplies and equipment
Ala Carte/Short Orders, parties and catering from 25 to 500, according the standards of Uniplex city of Humboldt. Cook weekend buffet, banquet etc.
Make samosas, rus malai and other east Indian deserts as required.
Cook burger, sandwiches and cook variety of soups as required.
Keen to learn more about Western and other cuisine as required.
Ensure quality of food and determine size of food proportions
Train line cook and prep cook in preparation, cooking and handling of food
Inspect kitchens and food service areas
Clean kitchen and work areas,
Maintain inventory and records of food, supplies and equipment
Assist manager to manage kitchen finances and manage kitchen operations Order supplies and equipment,
Organize and manage buffets and banquets
Prepare dishes for customers with food allergies or intolerances
Prepare and cook individual dishes and foods,
Prepare and cook special meals for patients as instructed by dietitian or Manager-
Assist manager to recruit and hire kitchen staff preparation cook, line cook etc
Wash dishes if required,
Work with minimal supervision,
Maintain inventory and records of food, supplies and equipment,
Inspect kitchens and food service areas, Wash dishes, Clean Kitchen and etc
Work with specialized cooking equipment (deep fryer, etc.), Buffet Lunches Breakfasts
Cuisine Specialties
- East Indian
- Canadian
Essential Skills
- Numeracy
- Writing
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Finding information
- Computer use
- Continuous learning
- Significant use of memory
- Reading text
- Document use
Chef Category
- Chef
Credentials (certificates, licences, memberships, courses, etc.)
- Not applicable
Additional Skills
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
Specific Skills
- Supervise cooks and kitchen staff
- Schedule staff
- Requisition food and kitchen supplies and equipment
- Recruit and hire staff
- Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances
- Plan menus
- Plan and direct food preparation and cooking activities
- Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques
- Estimate food and labour costs
- Estimate food requirements
- Ensure quality of food and portion control
- Demonstrate new equipment
- Create new recipes
Work Setting
- Restaurant
Ability to Supervise
- 5-10 people
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Meat, poultry and game
- Fish and seafood
- Eggs and dairy
Work Location Information
- Rural community
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
Own Tools/Equipment
- Tools
- Gloves
- Uniform
- Computer
- Printer
- Cellular phone
- Equipment
Work Site Environment
- Hot
- Cold/refrigerated
- Non-smoking
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