Overview
Languages
Bilingual
Education
Secondary (high) school graduation certificate
or equivalent experience
Experience
5 years or more
Work site environment
Noisy
Hot
Work setting
Restaurant
Ranks of chefs
Executive chef
Responsibilities
Tasks
Estimate amount and costs of supplies and food items
Estimate labour costs
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
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
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
11-15 people
Credentials
Certificates, licences, memberships, and courses
Cook Trade Certification
Experience and specialization
Cuisine specialties
Italian cuisine
Food specialties
Eggs and dairy
Fish and seafood
Meat, poultry and game
Stocks, soups and sauces
Vegetables, fruits, nuts and mushrooms
Additional information
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Tight deadlines
Attention to detail
Standing for extended periods
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