executive chef
Education:
No degree, certificate or diploma.
Tasks:
- Estimate amount and costs of supplies and food items.
- Maintain records of food costs, consumption, sales and inventory.
- 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.
- Requisition food and kitchen supplies.
- Arrange for equipment purchases and repairs.
- Consult with clients regarding weddings, banquets and specialty functions.
- Plan menus and ensure food meets quality standards.
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks.
- Train staff in preparation, cooking and handling of food.
- Leading/instructing individuals.
Screening questions:
Do you have experience working in this field?.
Experience:
2 years to less than 3 years.