chef

Education:

Secondary (high) school graduation certificate. or equivalent experience.

Ranks of chefs:

Head chef.

Tasks:

• Estimate amount and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• 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.
• Prepare and cook complete meals and specialty foods for events such as banquets.
• Supervise cooks and other kitchen staff.
• Requisition food and kitchen supplies.
• 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.
• Prepare dishes for customers with food allergies or intolerances.
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks.
• Train staff in preparation, cooking and handling of food.
• Leading/instructing individuals.

Supervision:

5-10 people.

Cuisine specialties:

• Sushi preparation techniques.
• Teppanyaki.
• Dim Sum.
• Japanese cuisine.
• Korean.

Screening questions:

Do you have experience working in this field?.

Experience:

1 year to less than 2 years.