99 Postes à pourvoir au Canada dans plusieurs domaines

Cliquez sur l’intitulé du poste qui vous intéresse pour postuler

(50) FOOD SERVICE SUPERVISORS

  • Supervise, co-ordinate and schedule the activities of staff who prepare, portion and serve food
  • Estimate and order ingredients and supplies required for meal preparation
  • Establish methods to meet work schedules
  • Maintain records of stock, repairs, sales and wastage
  • Train staff in job duties, and sanitation and safety procedures
  • Ensure that food and service meet quality control standards
  • May participate in the selection of food service staff and assist in the development of policies, procedures and budgets
  • May plan cafeteria menus and determine related food and labour costs.

(30) COOK

  • Prepare and cook complete meals or individual dishes and foods
  • Schedule and supervise kitchen helpers
  • Oversee kitchen operations
  • Maintain inventory and records of food, supplies and equipment
  • May set up and oversee buffets
  • May clean kitchen and work area
  • May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
  • May hire and train kitchen staff.

(2) WELDER

  • Operate manual or semi-automatic welding equipment to fuse metal segments using processes such as gas tungsten arc welding (GTAW), gas metal arc welding (GMAW), flux-cored arc welding (FCAW), plasma arc welding (PAW), shielded metal arc welding (SMAW), oxy-acetylene welding (OAW), resistance welding and submerged arc welding (SAW)
  • Operate manual or semi-automatic flame-cutting equipment
  • Operate brazing and soldering equipment
  • Operate metal shaping machines such as brakes, shears and other metal straightening and bending machines
  • Repair worn parts of metal products by welding on extra layers.

(3) ASSISTANT MANAGER

  • Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service.
  • Determine type of services to be offered and implement operational procedures
  • Recruit staff and oversee staff training
  • Set staff work schedules and monitor staff performance
  • Control inventory, monitor revenues and modify procedures and prices
  • Resolve customer complaints and ensure health and safety regulations are followed
  • Negotiate arrangements with suppliers for food and other supplies
  • Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.

(3) MANAGERS

  • Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service.
  • Determine type of services to be offered and implement operational procedures
  • Recruit staff and oversee staff training
  • Set staff work schedules and monitor staff performance
  • Control inventory, monitor revenues and modify procedures and prices
  • Resolve customer complaints and ensure health and safety regulations are followed
  • Negotiate arrangements with suppliers for food and other supplies
  • Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.

(1) RETAIL SUPERVISOR

  • Supervise and co-ordinate sales staff and cashiers
  • Assign sales workers to duties and prepare work schedules
  • Authorize payments and the return of merchandise
  • Resolve issues that may arise, including customer requests, complaints and supply shortages
  • Maintain specified inventory and order merchandise
  • Prepare reports regarding sales volumes, merchandising and personnel matters
  • Hire and train or arrange for the training of new sales staff and monitor and report on performance
  • Ensure the visual standards and image of the store are maintained, such as store displays, signage and cleanliness
  • May perform the same duties as workers supervised

(4) SOUS CHEF

  • Demonstrate new cooking techniques and new equipment to cooking staff
  • May plan menus and requisition food and kitchen supplies
  • May prepare and cook meals or specialty foods.

(3) FLOOR COATING INSTALLERS

  • Measure, cut and fasten underlay and underpadding
  • Measure, cut and install carpeting using hand or machine stitcher, seaming iron, bonding tape or other bonding materials
  • Stretch carpeting using knee-kicker or power stretcher and secure carpeting to floor or other surfaces using staple gun or other devices
  • Measure, cut and install resilient floor covering using adhesive, rollers and other hand tools
  • Install hardwood floors, such as strip floors, block floors or plank floors, using glue, staples, nails or other means
  • Inspect and repair damaged floor coverings
  • May estimate material and labor costs

(1) PASTRY CHEF

  • Instruct cooks in preparation, cooking, garnishing and presentation of food
  • Create new recipes
  • Supervise cooks and other kitchen staff
  • May plan menus
  • May requisition food and kitchen supplies.

(2) FOREMAN

  • Supervise, co-ordinate and schedule the activities of construction workers engaged in bricklaying, roofing, cement finishing, tile setting, plastering, drywall installation, glazing, insulating and painting, and workers who install and service prefabricated products in residential and commercial properties, as well as workers who repair a wide variety of products, such as musical instruments, sports equipment, vending machines, bicycles and cameras
  • Establish methods to meet work schedules and co-ordinate work activities with other subcontractors
  • Resolve work problems and recommend measures to improve productivity and product quality
  • Requisition materials and supplies
  • Train workers in job duties, safety procedures and company policies
  • Recommend personnel actions such as hiring and promotions
  • Prepare work progress reports

Ou envoyez vos candidatures à l’adresse email suivante en mentionnant en objet l’intitulé du poste, avant le 13/02/2019:

[email protected]

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