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Job Details

Chef

Posted on Aug 18, 2020 by APNA PANJAB SWEETS & TAKEOUT

  • Location Edmonton, AB
  • Earnings $18.50 hourly
  • Work Hours 32 to 40 hours per week
  • Position Permanent Full Time
  • Vacancies 1  Vacancy
  • Closing Date Oct 17, 2020
Job Requirements

Employer

APNA PANJAB SWEETS & TAKEOUT

Languages

English

Education

No degree, certificate or diploma

Cuisine Specialties

East Indian

Experience

3 years to less than 5 years

Additional Skills

  • Train staff in preparation, cooking and handling of food
  • 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

Work Setting

Restaurant

Work Site Environment

  • Odours
  • Hot
  • Non-smoking

Transportation/Travel Information

Public transportation is available

Work Conditions and Physical Capabilities

  • Fast-paced environment
  • Work under pressure
  • Physically demanding
  • Attention to detail
  • Standing for extended periods
  • Tight deadlines

Ranks of Chefs

Chef

Chefs and Specialist Chefs Specific Skills

  • Create new recipes
  • Instruct cooks in preparation, cooking, garnishing and presentation of food
  • Supervise cooks and other kitchen staff

Personal Suitability

  • Initiative
  • Effective interpersonal skills
  • Flexibility
  • Team player
  • Dependability
  • Reliability
  • Organized

How to Apply

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.

By Mail:

5519A 137 AVENUE
EDMONTON, Alberta T5A3L4

Advertised Until

Oct 17, 2020

Important notice: This job posting has been provided by an external employer.The Government of Alberta and the Government of Canada are not responsible for the accuracy, authenticity or reliability of the content.

Interest Codes
The Chef is part of the following larger National Occupational Classification (NOC).
Executive Chefs
DIRECTIVE

Interest in supervising` the activities of sous-chefs, specialist chefs, chefs and cooks; and in recruiting and hiring staff

METHODICAL

Interest in co-ordinating information to ensure food meets quality standards; may prepare and cook food on a regular basis or for special guests or functions

INNOVATIVE

Interest in planning menus

Reading Interest Codes
A Quick Guide

The interest code helps you figure out if you’d like to work in a particular occupation. 
It’s based on the Canadian Work Preference Inventory (CWPI), which measures 5 occupational interests: Directive, Innovative, Methodical, Objective and Social.

Each set of 3 interest codes is listed in order of importance.

A code in capital letters means it’s a strong fit for the occupation.

A code in all lowercase letters means the fit is weaker.

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