specialty foods chef

Education:

College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year. or equivalent experience.

Tasks:

• Estimate labour costs.
• Maintain records of food costs, consumption, sales and inventory.
• 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.
• Prepare dishes for customers with food allergies or intolerances.
• Recruit and hire staff.
• Train staff in preparation, cooking and handling of food.

Supervision:

5-10 people.

Cuisine specialties:

• Sushi preparation techniques.
• Teppanyaki.
• Japanese cuisine.

Government programs:

Recognized employer.

Experience:

7 months to less than 1 year.