head chef

Education:

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. or equivalent experience.

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.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• 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.
• Prepare dishes for customers with food allergies or intolerances.
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks.
• Leading/instructing individuals.

Cuisine specialties:

• Mexican.
• European.
• International.

Experience:

2 years to less than 3 years.