head chef

Aufgaben

Ranks of chefs Head chef.

• 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.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• 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 menus and ensure food meets quality standards.
• Prepare dishes for customers with food allergies or intolerances.
• Train staff in preparation, cooking and handling of food.
• Leading/instructing individuals.

Supervision 5-10 people.

Anforderungen

Education Secondary (high) school graduation certificate.

Cuisine specialties Sushi preparation techniques. Japanese cuisine.

Personal suitability Organized. Reliability.

3 years to less than 5 years.

Sonstiges

Work setting Restaurant.

Transportation/travel information Public transportation is available.

Work conditions and physical capabilities Fast-paced environment. Standing for extended periods.

Employment terms options Evening. Shift.

Employment terms options Morning. On call. Day. Weekend. Overtime available.