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Chef ( NOC: 6241 )- W+ c {6 [8 i1 D5 |- ?8 J
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Job Types
6 `- d1 ~: a/ R) o- {6 _Regular job / Z8 j5 v( R; M9 O
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Terms of Employment: & P8 ]6 `) O" G( H# g3 s- m
Permanent, Full Time, Day
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Salary: $ L! ^# i8 H( s! e* [" C4 e4 y
$17.00 Hourly, for 40.00 Hours per week, Bonus & o- }: o& N3 b2 {& C: i$ u
, t: `9 s; E3 x. z! X" PAnticipated Start Date (at the latest in 3 months): 2 y d) W8 H' [5 s( P% o
As soon as possible 6 @; [4 r# {& B% I- ]" ~- n
5 I# a# M" z4 ]Location: 5 l1 _: ^! G8 ]. y" Z
Edmonton,Alberta ( 1 vacancy ) - g h: @& j1 `$ w5 i) ]) y4 k
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Skill Requirements:
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Education:
0 p; y& H, u7 i0 Y" a0 R/ SCompletion of high school
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1 p) V. y9 r3 A' o0 r" ACredentials (certificates, licences, memberships, courses, etc.):
$ G. E2 L' O R) {4 PNot required 3 T, g% g: l+ Y
* \' U0 Y# D5 n+ |+ FExperience: 8 P+ y d {. }2 k" Q! y9 o
5 years or more
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Languages:
8 s- a- z) o) BEnglish , ^7 A. z: O& K$ U
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Work Setting:
3 J: W- d9 U( t' ?& d' yRestaurant
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Specific Skills: % F% _* ^ L3 L2 ^1 R
Plan and direct food preparation and cooking activities, Estimate food requirements, Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques, Ensure quality of food and portion control, Create new recipes, Supervise cooks and kitchen staff : k6 Z" }0 Q% z7 t' W) N3 W
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Work Location Information: ) u' ]4 c. o3 u5 b% A
Urban area
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Essential Skills: ; _6 Y" G0 e2 Y, P6 k1 f
Reading text, Numeracy, Communication, Working with others, Problem solving, Decision making, Critical thinking, Job task planning and organizing, Finding information, Continuous learning ( \9 b z R0 ^; |& v/ V; Y8 w
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Employer:
$ A. \" o( H$ i. X$ j1 ^; `# J1837539 Alberta Ltd. o/a Brickhouse
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( j. L+ @5 v9 j1 q( x0 n% KHow to Apply: ( G5 H, D- G1 b% h/ V' b4 W
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By Mail:
; x7 @$ Z5 Q1 u: x* F! G( z5 l10056 107 Street - j& k+ P+ H- x4 b& N/ y* {
Edmonton, Alberta
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In Person between 9:00 and 17:00 :
- B/ `- T& W8 E4 F7 @3 |- ^' @8 K( V10056 107 Street 2 s, ~7 L1 H! J# Z
Edmonton, Alberta
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By E-mail:
: w6 i( X* z8 Rjzab12@gmail.com |
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发表于 2015-2-20 19:51
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