About the Role
Key responsibilities:
· Work with the head-chef to design the restaurant’s seasonal menu, develop new dishes, and
improve the flavour to suit local tastes.
· Determine the size of food portions, estimate food requirements and costs, and monitor and
order supplies.
· Identify the quality of ingredients, and cook high-quality dishes and sauces in keeping with
our restaurant standards;
· Prepare food, cook dishes, and present high-quality food; cook specialty dishes.
· Improve the current menu by creating new recipes and introducing new style dishes.
· Train junior cooks to make new dishes and supervise other kitchen workers.
· Demonstrate new cooking techniques to junior cooks.
· Assist in positive outcomes from guest queries in a timely and efficient manner.
· Manage stock of ingredients and kitchen supplies.
· Plan and coordinate the orders.
· Inspect kitchens and food service areas.
Requirements
Completion of secondary education.
Cook’s certificate or equivalent credentials, training, and experience are required.
Minimum of 3-year commercial Chinese cuisine cooking experience
Ability to make authentic Chinese dishes, such as traditional Shanghai-style Crab meat
lion’s head, Shanghai smoked fish, Home-style braised big yellow croaker, Nanjing salted duck, Wine-flavored pig liver, etc.
Ability to improve the current menu by bringing new authentic Chinese dishes.
Ability to supervise kitchen staff with advanced cooking skills.
Commitment to providing exceptional customer service.
Organized, ability to work in a fast-paced work environment, and attention to detail.
Additional requirement:
No criminal record.
Willingness to be flexible with working hours.
Salary/Wage
$28-$30 CAD/hour, 40 hours per week
Other Perks/Benefits
10 days paid annual leave or 4% gross salary.
Terms:
Applicants must be in Canada
With valid Work Permit or international students in a co-op program
Job Application
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