- Education: Secondary (high) school graduation certificate
- Experience: 1 year to less than 2 years
Work setting
- Restaurant
Ranks of chefs
Tasks
- 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 recent 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
- Prepare and cook food on a regular basis, or for special guests or functions
- Prepare and cook meals or specialty foods
- Arrange for equipment purchases and repairs
- Consult with clients regarding weddings, banquets and specialty functions
- Plan menus and ensure food meets quality standards
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
Supervision
- 5-10 people
Certificates, licences, memberships, and courses
- Food Safety Certificate
- Stocks, soups and sauces
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Combination of sitting, standing, walking