chef

Education:

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

Work site environment:

Wet/damp. Hot. Non-smoking.

Work setting:

Restaurant.

Ranks of chefs:

Chef.

Tasks:

• Estimate amount and costs of supplies and food items.
• 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.
• Requisition food and kitchen supplies.
• Plan menus and ensure food meets quality standards.
• Prepare dishes for customers with food allergies or intolerances.
• Recruit and hire staff.
• Train staff in preparation, cooking and handling of food.

Supervision:

5-10 people.

Cuisine specialties:

Sushi preparation techniques. Japanese cuisine.

Transportation/travel information:

Public transportation is available.

Work conditions and physical capabilities:

Physically demanding. Combination of sitting, standing, walking. Bending, crouching, kneeling.

Experience:

2 years to less than 3 years.

Financial benefits:

Gratuities.