head chef

Education:

No degree, certificate or diploma.

Work setting:

Fine dining establishment.

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.
• Arrange for equipment purchases and repairs.
• 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.
• Establish or implement policies and procedures for staff.
• Ensure health and safety regulations are followed.

Supervision:

More than 20 people.

Cuisine specialties:

Italian cuisine. International.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Tight deadlines.
• Standing for extended periods.

Personal suitability:

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

Screening questions:

Do you have experience working in this field?.

Employment terms options:

• Evening.

Experience:

3 years to less than 5 years.

Employment terms options:

• Morning.
• Day.
• Weekend.

Support for newcomers and refugees:

Does not require Canadian work experience.