executive chef

Education:

Secondary (high) school graduation certificate.

Work setting:

Restaurant. Urban area.

Ranks of chefs:

Executive chef.

Tasks:

• Estimate amount and costs of supplies and food items.
• Estimate labour costs.
• 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.
• 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.
• 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.
• 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.

Supervision:

5-10 people.

Cuisine specialties:

East Indian.

Transportation/travel information:

Public transportation is available.

Personal suitability:

• Leadership.
• Flexibility.
• Reliability.

Employment terms options:

• Evening.
• Shift.

Experience:

3 years to less than 5 years.

Employment terms options:

• Morning.
• Night.
• Day.
• Weekend.

Other benefits:

Other benefits.

Support for newcomers and refugees:

Does not require Canadian work experience.

Support for youths:

• Participates in a government or community program or initiative that supports youth employment.
• Offers on-the-job training tailored to youth.
• Offers mentorship, coaching and/or networking opportunities for youth.
• Provides awareness training to employees to create a welcoming work environment for youth.