chef

Education:

Secondary (high) school graduation certificate.

Work setting:

Restaurant.

Ranks of chefs:

Chef.

Tasks:

• Estimate amount and costs of supplies and food items.
• 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.
• Requisition food and kitchen supplies.
• Plan menus and ensure food meets quality standards.

Supervision:

5-10 people.

Cuisine specialties:

Vegetarian.

Work conditions and physical capabilities:

• Fast-paced environment.
• Physically demanding.
• Attention to detail.

Personal suitability:

• Leadership.
• Efficient interpersonal skills.
• Excellent oral communication.
• Flexibility.
• Initiative.
• Organized.
• Reliability.
• Team player.

Experience:

1 year to less than 2 years.