head chef

Education:

Secondary (high) school graduation certificate.

Work setting:

Restaurant.

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.
• 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.
• Consult with clients regarding weddings, banquets and specialty functions.
• 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.

Supervision:

3-4 people.

Cuisine specialties:

Cantonese cuisine . Dim Sum.

Food specialties:

• Bakery goods and desserts.
• Cold kitchen.
• Eggs and dairy.
• Fish and seafood.
• Meat, poultry and game.
• Vegetables, fruits, nuts and mushrooms.

Work conditions and physical capabilities:

• Fast-paced environment.
• Tight deadlines.
• Combination of sitting, standing, walking.

Personal suitability:

• Leadership.
• Efficient interpersonal skills.
• Organized.
• Reliability.
• Team player.

Employment terms options:

Shift.

Experience:

5 years or more.

Employment terms options:

Overtime available.

Support for newcomers and refugees:

Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees .

Support for mature workers:

Provides staff with awareness training to create a welcoming work environment for mature workers .