chef

Education:

Secondary (high) school graduation certificate.

Work setting:

Restaurant.

Ranks of chefs:

Chef.

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.
• Prepare and cook meals or specialty foods.
• Requisition food and kitchen supplies.
• Prepare dishes for customers with food allergies or intolerances.
• Train staff in preparation, cooking and handling of food.

Supervision:

3-4 people.

Certificates, licences, memberships, and courses :

Food Safety Certificate.

Cuisine specialties:

Canadian.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Physically demanding.
• Attention to detail.
• Standing for extended periods.
• Bending, crouching, kneeling.

Personal suitability:

• Leadership.
• Dependability.
• Excellent oral communication.
• Flexibility.
• Initiative.
• Organized.
• Reliability.
• Team player.

Employment terms options:

Evening.

Experience:

1 year to less than 2 years.

Employment terms options:

Shift. Morning. On call. Day. Weekend.