chef

Education:

Secondary (high) school graduation certificate.

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.
• 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.
• 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.
• Attention to detail.

Personal suitability:

• Flexibility.
• Reliability.

Experience:

3 years to less than 5 years.