chef

Education:

Secondary (high) school graduation certificate.

Work site environment:

Noisy. Non-smoking.

Work setting:

Restaurant. Urban area.

Ranks of chefs:

Head chef.

Tasks:

• Estimate amount and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• 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.
• Plan menus and ensure food meets quality standards.
• Prepare dishes for customers with food allergies or intolerances.
• Train staff in preparation, cooking and handling of food.

Supervision:

3-4 people.

Cuisine specialties:

Szechuan.

Food specialties:

• Fish and seafood.
• Meat, poultry and game.
• Stocks, soups and sauces.
• Vegetables, fruits, nuts and mushrooms.

Transportation/travel information:

Public transportation is available.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Handling heavy loads.
• Physically demanding.
• Attention to detail.
• Standing for extended periods.

Personal suitability:

• Dependability.
• Flexibility.
• Initiative.
• Organized.
• Reliability.
• Team player.

Employment terms options:

Evening.

Experience:

3 years to less than 5 years.

Employment terms options:

Night. Day. Weekend.