Overview

Languages

Bilingual

Education

- Other trades certificate or diploma
- or equivalent experience

Experience

3 years to less than 5 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work site environment

- Noisy
- Odours
- Hot
- Non-smoking

Work setting

- Restaurant
- Urban area
- Relocation costs not covered by employer
- Resort
- Hotel, motel, resort

Ranks of chefs

- Executive chef
- Head chef

Responsibilities

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
- 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 menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Recruit and hire staff




- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
- Leading/instructing individuals

Supervision

- More than 20 people
- Working groups
- Staff in various areas of responsibility

Credentials

Certificates, licences, memberships, and courses

- Cook Trade Certification

Experience and specialization

Cuisine specialties

- Sushi preparation techniques
- Japanese cuisine
- Korean

Food specialties

- Bakery goods and desserts
- Cold kitchen
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
- Desserts and pastries

Area of work experience

- Manager

Area of specialization

- Kitchen

Additional information

Transportation/travel information

- Own transportation
- Public transportation is available

Work conditions and physical capabilities

- Fast-paced environment
- Work under pressure
- Tight deadlines
- Physically demanding
- Attention to detail
- Standing for extended periods

Personal suitability

- Leadership
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player

Benefits

Other benefits

- Free parking available
- On-site amenities
- In office recreation and activities
- Other benefits
- Parking available
- Variable or compressed work week

📌 executive chef (Gatineau)
🏢 Kato cuisine japonaise
📍 Gatineau