chef de cuisine

Education:

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years.

Work setting:

Restaurant.

Ranks of chefs:

• Executive chef.
• Sous-chef.
• Chef de partie.

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.
• Direct and advise staff in the development and implementation of service quality assessment strategies.

Supervision:

11-15 people.

Certificates, licences, memberships, and courses :

Food Safety Certificate.

Cuisine specialties:

• French.
• Italian cuisine.
• Vegetarian.
• Gluten-free.
• Vegan.

Food specialties:

• Bakery goods and desserts.
• Cereals, grains and pulses.
• Cold kitchen.
• Eggs and dairy.
• Fish and seafood.
• Meat, poultry and game.
• Stocks, soups and sauces.
• Vegetables, fruits, nuts and mushrooms.
• Chocolate.

Area of work experience:

Manager.

Specialization or experience:

Specialized environmental skills and knowledge.

Security and safety:

Bondable.

Transportation/travel information:

Public transportation is available.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Tight deadlines.
• Handling heavy loads.
• Physically demanding.
• Attention to detail.
• Combination of sitting, standing, walking.
• Standing for extended periods.
• Bending, crouching, kneeling.

Weight handling:

Between 45 and 60 kg (100-132 lbs).

Own tools/equipment:

• Tools.
• Uniform.
• Cellular phone.

Personal suitability:

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

Employment terms options:

• Evening.
• Flexible hours.

Experience:

5 years or more.

Employment terms options:

Weekend.

Health benefits:

• Dental plan.
• Disability benefits.
• Health care plan.
• Paramedical services coverage.
• Vision care benefits.

Financial benefits:

• Bonus.
• Gratuities.
• Group insurance benefits.

Other benefits:

Paid time off (volunteering or personal days).