Specialty foods chef - Toronto (ON) - Job posting

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Specialty Foods Chef Verified This job posting has been provided directly by the employer through Job Bank’s employer job posting system.

Posted on September 04, 2020 by Employer details Thai Basil

Job details

  • Location Toronto, ON

    (Remote work available)
  • Salary$$19.50HOUR hourly for 44 hours per week
  • Terms of employment Permanent
    Full time
  • Day, Evening, Weekend, Shift, Telework
  • Start date Starts as soon as possible
  • Benefits: Gratuities, Other Benefits
  • vacancies 2 vacancies
  • Verified
  • Source Job Bank #1536734

Job requirements

Languages

English

Education

No degree, certificate or diploma

Experience

2 years to less than 3 years

Specific Skills
Manage kitchen operations
Cuisine Specialties
Thai
Additional Skills
Train staff in preparation, cooking and handling of food; Prepare and cook meals or specialty foods
Work Setting
Restaurant
Work Site Environment
Non-smoking
Ability to Supervise
5-10 people
Ranks of Chefs
Chef
Food Specialties
Vegetables, fruits, nuts and mushrooms; Stocks, soups and sauces; Meat, poultry and game; Fish and seafood; Eggs and dairy; Cold kitchen; Bakery goods and desserts
Chefs and Specialist Chefs Specific Skills
Instruct cooks in preparation, cooking, garnishing and presentation of food; Supervise cooks and other kitchen staff

Employment groups Help -

This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Newcomers to Canada, Students, Youth

Advertised until

2020-11-01

Intended job posting audience

Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, the employer will not consider your job application.

Important notice: This job posting has been provided directly by the employer through Job Bank’s job posting system. The Government of Canada has taken steps to make sure it is accurate and reliable but cannot guarantee its authenticity.

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