Chef/Cook
Core
Preparing, cleaning, and running kitchen sections for a la carte dining, catering, and functions in a resort setting.
Role type
Full-time kitchen staff (Cook, Pastry Cook, Commis Chef, Demi Chef, Chef de Partie, Sous Chef)
Builds
Food service for resort guests and event catering
Domain
Hospitality / Tourism
Required skills
Cooking, baking, pastry cooking, butchering, menu planning, cost estimation, stock control, staff supervision, hygiene regulation enforcement
Preferred skills
Completed apprenticeship, passed trade test for cooking/baking/pastry/butchery
Technologies
N/A
Responsibilities
Prepare and cook food items, clean kitchen sections, supervise and train lower-grade staff, order food supplies, monitor quality, plan menus, estimate food and labour costs, explain and enforce hygiene regulations
Seniority
Entry to Senior (Commis to Sous Chef)