head chef

Education:

Other trades certificate or diploma.

Work site environment:

Odours.

Work setting:

Formal dining room. Restaurant. Catering firm. Resort.

Ranks of chefs:

Head chef. Sous-chef.

Tasks:

• Estimate amount and costs of supplies and food items.
• 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 meals or specialty foods.
• Plan menus and ensure food meets quality standards.
• Recruit and hire staff.
• 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. Combination of sitting, standing, walking. Standing for extended periods. Bending, crouching, kneeling.

Personal suitability:

Leadership. Efficient interpersonal skills. Flexibility. Organized. Team player.

Screening questions:

1. Are you available for shift or on-call work?.
2. Do you have experience working in this field?.
3. Do you have the required certifications listed in the job posting?.

Employment terms options:

Early morning. Evening.

Experience:

3 years to less than 5 years.

Employment terms options:

Morning. Night. On call. Day. Overtime available.