College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
1 year to less than 2 years
Public transportation is available
Fast-paced environment, Work under pressure, Handling heavy loads, Physically demanding, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods
Effective interpersonal skills, Team player, Flexibility, Organized, Reliability, Initiative
Maintain records of food costs, consumption, sales and inventory, Analyze operating costs and other data, Requisition food and kitchen supplies, Prepare and cook meals or specialty foods, Train staff in preparation, cooking and handling of food, Prepare dishes for customers with food allergies or intolerances
Plan menus and ensure food meets quality standards, Supervise activities of sous-chefs, specialist chefs, chefs and cooks, Estimate food requirements and food and labour costs
Instruct cooks in preparation, cooking, garnishing and presentation of food, Supervise cooks and other kitchen staff
We are searching for a chef with experience in traditional Mexican cooking methods. Specifically the chef needs to know the following:
-Must know how to prepare Nixtamal, how to use electric restaurant Lava stone grinding mill to turn nixtamal into masa dough.
-Must know how to use restaurant grade electric tortilla machine
-Muat know the production of traditional Mexican dishes using traditional methods.
-Must be able to bake traditional Mexican sweet breads like marranitos de piloncillo, elotitos, conchas, chorreadas, chilindrinas, ojo de buey, piedras, vientos, rosca de reyes, pan de muerto .
- Must know how to elaborate the different types of mole from scratch.
Since ingredients found in Canada are not similar to those in Mexico the chef must be able to modify ingredients in any said recipe so that end result of the dishes is the exact taste of the traditional dish and not a texmex flavoring. Chef must be able to accomplish this using natural ingredients.