No degree, certificate or diploma
3 years to less than 5 years
5-10 people
Fast-paced environment, Work under pressure, Tight deadlines, Handling heavy loads, Physically demanding, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods, Bending, crouching, kneeling
Urban area, Relocation costs not covered by the employer
Non-smoking
Effective interpersonal skills, Excellent oral communication, Team player, Flexibility, Organized, Dependability, Reliability, Initiative
Maintain records of food costs, consumption, sales and inventory, Requisition food and kitchen supplies, Prepare and cook food on a regular basis, or for special guests or functions, 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
Assistant Chef, Cooks
South Indian, East Indian
Eggs and dairy, vegetables, fruits, nuts and mushrooms, Stocks, soups and sauces, meat, poultry and game, Fish and seafood
Restaurant, Between 45 and 60 kg (100-132 lbs), Cafeteria, Catering firm
Plan menus and ensure food meets quality standards, Supervise activities of sous-chefs, specialist chefs, chefs and cooks, Recruit and hire staff
Supervise activities of specialist Assistant chefs,, cooks and other kitchen workers
Create new and follow recipes, Instruct cooks in preparation, cooking, garnishing and presentation of food, work with cooks and line cooks other kitchen staff, Prepare and cook complete meals and speciality foods for events such as banquets