chef

Education:

Secondary (high) school graduation certificate.

Tasks:

• 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.
• Requisition food and kitchen supplies.
• 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.

Personal suitability:

• Dependability.
• Efficient interpersonal skills.
• Excellent oral communication.
• Organized.

Government programs:

Recognized employer.

Employment terms options:

Evening.

Experience:

2 years to less than 3 years.

Employment terms options:

Morning. Night. Day. Weekend.