Chef/Cook
Core
Preparing food, running kitchen sections, and supporting catering functions across a la carte restaurants and event venues.
Role type
Full-time kitchen staff (Cook, Pastry Cook, Commis Chef, Demi Chef, Chef de Partie, Sous Chef)
Builds
Breakfasts, short order food, baked goods, butchery, and large-scale catering events
Domain
Hospitality / Tourism / Food & Beverage
Required skills
Cooking, baking, pastry cooking, butchering, menu planning, cost estimation, stock control, staff supervision, hygiene compliance
Preferred skills
Completed apprenticeship, passed trade test, experience in specialized cooking or butchery
Technologies
None stated
Responsibilities
Preparing and cooking food, cleaning kitchen sections, supervising and training lower-grade staff, ordering food supplies, monitoring quality, planning menus, estimating food and labour costs, enforcing hygiene regulations
Seniority
Entry to Senior (Commis to Sous Chef)