head chef

Education:

Secondary (high) school graduation certificate.

Work setting:

Restaurant.

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.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Prepare and cook food on a regular basis, or for special guests or functions.
• Arrange for equipment purchases and repairs.
• Consult with clients regarding weddings, banquets and specialty functions.
• Plan menus and ensure food meets quality standards.
• Recruit and hire staff.
• Train staff in preparation, cooking and handling of food.
• Leading/instructing individuals.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Physically demanding.

Personal suitability:

• Leadership.
• Dependability.
• Efficient interpersonal skills.
• Flexibility.
• Initiative.
• Organized.
• Reliability.

Experience:

2 years to less than 3 years.