Job Description

Education: Experience:

Education

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Secondary (high) school graduation certificate

Work setting

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Restaurant

Ranks of chefs

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Executive chef Head chef

Tasks

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Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory 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 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 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

Supervision

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3-4 people 5-10 people

Transportation/travel information

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Public transportation is available

Government programs

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Recognized employer

Experience

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3 years to less than 5 years Duree de l'emploi: Permanent Langue de travail: Anglais * Heures de travail: 35 to 40 hours per week