chef

Education:

Secondary (high) school graduation certificate.

Work setting:

Restaurant.

Tasks:

• Estimate amount and costs of supplies and food items.
• Estimate labour costs.
• Maintain records of food costs, consumption, sales and inventory.
• Analyze operating costs and other data.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• 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.
• 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.
• Leading/instructing individuals.

Certificates, licences, memberships, and courses :

Safe Food Handling certificate.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Tight deadlines.
• Handling heavy loads.
• Attention to detail.
• Combination of sitting, standing, walking.
• Standing for extended periods.

Personal suitability:

• Leadership.
• Dependability.
• Efficient interpersonal skills.
• Flexibility.
• Initiative.
• Organized.
• Reliability.
• Team player.

Employment terms options:

• Evening.
• Shift.

Experience:

3 years to less than 5 years.

Employment terms options:

Morning. Day.

Other benefits:

Other benefits.