culinary product development chef

Education:

Secondary (high) school graduation certificate.

Tasks:

• Estimate amount and costs of supplies and food items.
• 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.
• Supervise cooks and other kitchen staff.
• Prepare and cook meals or specialty foods.
• Requisition food and kitchen supplies.
• Arrange for equipment purchases and repairs.
• Plan menus and ensure food meets quality standards.
• Recruit and hire staff.
• Train staff in preparation, cooking and handling of food.
• Leading/instructing individuals.

Supervision:

Staff in various areas of responsibility.

Food specialties:

• Bakery goods and desserts.
• Cold kitchen.
• Eggs and dairy.
• Fish and seafood.
• Meat, poultry and game.
• Stocks, soups and sauces.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Attention to detail.

Personal suitability:

• Leadership.
• Efficient interpersonal skills.
• Excellent oral communication.
• Initiative.
• Organized.
• Team player.

Experience:

5 years or more.

Support for youths:

• Offers on-the-job training tailored to youth.
• Provides awareness training to employees to create a welcoming work environment for youth.