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.
• 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.
• Plan and direct food preparation and cooking activities of several restaurants.
• 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.

Work conditions and physical capabilities:

Fast-paced environment. Work under pressure.

Personal suitability:

Excellent oral communication. Team player.

Experience:

2 years to less than 3 years.