executive chef
Education:
Secondary (high) school graduation certificate.
Work setting:
Restaurant.
Level of expertise:
Executive.
Tasks:
- Estimate amount and costs of supplies and food items.
- 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.
- Create new recipes.
- Instruct cooks in preparation, cooking, garnishing and presentation of food.
- Supervise cooks and other kitchen staff.
- Arrange for equipment purchases and repairs.
- Consult with clients regarding weddings, banquets and specialty functions.
- Plan menus and ensure food meets quality standards.
- Recruit and hire staff.
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks.
- Train staff in preparation, cooking and handling of food.
Cuisine specialties:
South Indian.
Experience:
3 years to less than 5 years.
Support for persons with disabilities:
Provides awareness training to employees to create a welcoming work environment for persons with disabilities.
Support for newcomers and refugees:
Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees .
Support for youths:
Provides awareness training to employees to create a welcoming work environment for youth.
Support for Veterans:
Provides awareness training to employees to create a welcoming work environment for Veterans .
Support for Indigenous people:
Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers .
Support for mature workers:
Provides workspace accommodations, such as age-appropriate ergonomic considerations, to meet the physical needs of mature workers (for example: adjustable desks and chairs, accessible parking, etc.) .
Supports for visible minorities:
Provides diversity and cross-cultural training to create a welcoming work environment for members of visible minorities.