chef
Education:
Secondary (high) school graduation certificate. or equivalent experience.
Work site environment:
Wet/damp. Odours. Hot. Non-smoking.
Work setting:
Restaurant. Fast food.
Ranks of chefs:
Chef.
Tasks:
- Estimate amount and costs of supplies and food items.
- Estimate labour costs.
- Maintain records of food costs, consumption, sales and inventory.
- Analyze operating costs and other data.
- 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 and direct food preparation and cooking activities of several restaurants.
- Plan menus and ensure food meets quality standards.
- Prepare dishes for customers with food allergies or intolerances.
- Recruit and hire staff.
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks.
- Train staff in preparation, cooking and handling of food.
- Leading/instructing individuals.
Transportation/travel information:
Own transportation.
Work conditions and physical capabilities:
Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Standing for extended periods.
Personal suitability:
Leadership. Dependability. Flexibility. Initiative. Organized. Reliability. Team player.
Employment terms options:
Evening.
Experience:
1 year to less than 2 years.
Employment terms options:
Morning. On call. Day. Weekend. Overtime available.