Chef/Cook
Core
Preparing, cleaning, and running kitchen sections for a la carte dining, catering, and functions in a resort setting.
Role type
Kitchen staff (Cook, Commis Chef, Demi Chef, Chef de Partie, Sous Chef)
Builds
Food and beverage service for resort guests and event patrons
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
Technologies
None stated
Responsibilities
Preparing and cooking food items, supervising and training lower grade staff, ordering food supplies, monitoring quality, planning menus, estimating food and labour costs
Seniority
Entry to Senior (Commis to Sous Chef)