chef

Education:

Secondary (high) school graduation certificate.

Tasks:

• Demonstrate new cooking techniques and new equipment to cooking staff.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Prepare and cook complete meals and specialty foods for events such as banquets.
• Supervise cooks and other kitchen staff.
• Prepare and cook food on a regular basis, or for special guests or functions.
• Prepare and cook meals or specialty foods.
• Consult with clients regarding weddings, banquets and specialty functions.
• Plan menus and ensure food meets quality standards.
• Prepare dishes for customers with food allergies or intolerances.
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks.
• Train staff in preparation, cooking and handling of food.
• Leading/instructing individuals.

Supervision:

1 to 2 people.

Cuisine specialties:

• East Indian.
• International.
• Halal.

Personal suitability:

• Leadership.
• Efficient interpersonal skills.
• Flexibility.
• Initiative.
• Organized.
• Team player.

Employment terms options:

• Early morning.
• Evening.
• Flexible hours.

Experience:

3 years to less than 5 years.

Employment terms options:

• Morning.
• Day.
• Weekend.