chef

Education:

Secondary (high) school graduation certificate.

Work site environment:

• Odours.
• Hot.

Work setting:

Bistro.

Tasks:

• Estimate amount and costs of supplies and food items.
• Estimate labour costs.
• Maintain records of food costs, consumption, sales and inventory.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• 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.
• Requisition food and kitchen supplies.
• Plan menus and ensure food meets quality standards.
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks.

Manufacturing sector experience:

Food.

Work conditions and physical capabilities:

• Fast-paced environment.
• Standing for extended periods.

Personal suitability:

• Leadership.
• Flexibility.
• Organized.

Employment terms options:

Flexible hours.

Experience:

3 years to less than 5 years.