chef

Education:

College/CEGEP.

Work setting:

Formal dining room. 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.
• 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 and direct food preparation and cooking activities of several restaurants.
• Plan menus and ensure food meets quality standards.
• Recruit and hire staff.
• Train staff in preparation, cooking and handling of food.

Supervision:

5-10 people.

Cuisine specialties:

International.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Physically demanding.
• Attention to detail.
• Combination of sitting, standing, walking.
• Standing for extended periods.

Personal suitability:

• Flexibility.
• Organized.
• Reliability.
• Team player.

Employment terms options:

• Evening.
• Shift.
• Morning.

Experience:

5 years or more.

Employment terms options:

• Night.
• Day.
• Weekend.