chef

Education:

Secondary (high) school graduation certificate.

Work site environment:

Hot.

Work setting:

Formal dining room.

Urban area.

Ranks of chefs:

Chef.

Tasks:

• Estimate amount and costs of supplies and food items.
• Estimate labour costs.
• 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 meals or specialty foods.
• Requisition food and kitchen supplies.
• Plan menus and ensure food meets quality standards.
• 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. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods.

Personal suitability:

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

Employment terms options:

Evening. Flexible hours.

Experience:

3 years to less than 5 years.

Employment terms options:

Morning. Night. Day. Weekend.