Overview Languages English
Education No degree, certificate or diploma
Experience 2 years to less than 3 years
On site Work must be completed at the physical location. There is no option to work remotely.
Responsibilities Tasks Estimate amount and costs of supplies and food items
Maintain records of food costs, consumption, sales and inventory
Demonstrate current 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
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Leading/instructing individuals

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📌 executive chef (Alberta)
🏢 Savoy's South Indian Kitchen
📍 Alberta