head chef

Education:

Secondary (high) school graduation certificate.

Work setting:

• Restaurant.
• Bar.

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.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Prepare and cook meals or specialty foods.
• 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:

3-4 people.

Cuisine specialties:

Canadian.

Food specialties:

• Eggs and dairy.
• Meat, poultry and game.
• Vegetables, fruits, nuts and mushrooms.

Government programs:

Recognized employer.

Experience:

3 years to less than 5 years.