chef

Education:

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. or equivalent experience.

Work site environment:

• Outdoors.
• Noisy.
• Odours.
• Hot.

Work setting:

• Formal dining room.
• Restaurant.
• Bar.
• Catering firm.
• Golf course.

Ranks of chefs:

Chef.

Tasks:

• Estimate amount and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Analyze operating costs and other data.
• 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.
• Consult with clients regarding weddings, banquets and specialty functions.
• Plan menus and ensure food meets quality standards.
• Prepare dishes for customers with food allergies or intolerances.

Supervision:

1 to 2 people.

Cuisine specialties:

• Canadian.
• International.

Food specialties:

• Bakery goods and desserts.
• Meat, poultry and game.
• Stocks, soups and sauces.

Transportation/travel information:

• Own transportation.
• Public transportation is available.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Tight deadlines.
• Physically demanding.
• Attention to detail.
• Standing for extended periods.

Personal suitability:

• Dependability.
• Flexibility.
• Initiative.
• Organized.
• Reliability.

Screening questions:

Do you have experience working in this field?.

Employment terms options:

• Early morning.
• 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.